Description
A delightful salad combining chickpeas, edamame, and vibrant vegetables tossed in a ginger sesame vinaigrette. Perfect for any meal or occasion.
Ingredients
Scale
- 400g chickpeas, drained and rinsed
- 200g edamame, fresh or frozen
- 1 medium red bell pepper, diced
- 1 medium carrot, shredded
- 2 to 3 green onions, thinly sliced
- 2 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey (or maple syrup)
- 1 clove garlic, minced
- 1 tablespoon sesame seeds, for garnish
Instructions
- In a large mixing bowl, combine the chickpeas, edamame, diced red bell pepper, shredded carrot, and thinly sliced green onions.
- In a smaller bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, honey or maple syrup, and minced garlic.
- Pour the ginger sesame vinaigrette over the chickpea and edamame mixture. Toss gently to ensure everything is evenly coated.
- Garnish the salad with sesame seeds.
- Serve immediately or chill to let flavors meld.
Notes
Customize the salad with additional vegetables and serve with grilled proteins for a heartier meal. Keep in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 7g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg