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Chickpea Edamame Salad with Ginger Sesame Vinaigrette

Chickpea Edamame Salad with Ginger Sesame Vinaigrette Magic

A refreshing Chickpea Edamame Salad with Ginger Sesame Vinaigrette, packed with protein and vibrant vegetables.
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Prep Time 15 minutes
Chilling Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 can Chickpeas drained and rinsed
  • 1 cup Edamame fresh or frozen, shelled
  • 1 medium Red Bell Pepper diced
  • 1 medium Carrot shredded
  • 2 stalks Green Onions sliced thinly
For the Vinaigrette
  • 1/4 cup Sesame Oil
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce or Tamari
  • 1 tablespoon Fresh Ginger grated
  • 1 tablespoon Honey or Maple Syrup
  • 2 cloves Garlic minced
  • 2 tablespoons Sesame Seeds for garnish

Equipment

  • mixing bowl
  • whisk
  • spatula
  • Small bowl

Method
 

Combine Salad Ingredients
  1. In a large mixing bowl, add the drained chickpeas and shelled edamame. Toss in the diced red bell pepper, shredded carrot, and thinly sliced green onions. Gently combine the ingredients until evenly distributed.
Prepare Vinaigrette
  1. In a small bowl, whisk together sesame oil and rice vinegar until blended. Add soy sauce, grated ginger, honey, and minced garlic. Whisk until smooth and slightly thickened.
Dress Salad
  1. Carefully pour the vinaigrette over the mixed salad ingredients and gently fold to combine, keeping the chickpeas intact.
Garnish and Serve
  1. Sprinkle sesame seeds over the salad. Serve immediately or chill for 15-20 minutes before serving for enhanced flavors.

Notes

This salad stores well in an airtight container for up to three days. Dress right before serving.