Chickpea Edamame Salad with Ginger Sesame Vinaigrette – A Fresh and Flavorful Power Bowl

There’s something magical about a salad that feels like more than just a side dish. This Chickpea Edamame Salad with Ginger Sesame Vinaigrette is a vibrant, protein-packed bowl that doubles as a satisfying meal. With nutty chickpeas, crisp vegetables, and tender edamame tossed in a zingy Asian-inspired vinaigrette, this dish is hearty yet refreshing, wholesome yet exciting. It’s the kind of recipe that will quickly become a weekly staple—perfect for meal prep, quick lunches, or a colorful side at dinner.

One of the best parts? It comes together in under 20 minutes. With minimal cooking and maximum flavor, this salad proves that healthy eating doesn’t have to be complicated.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ½ cups shelled edamame (cooked and cooled)
• 1 red bell pepper, thinly sliced
• 1 medium carrot, shredded
• 3 green onions, thinly sliced
• 2 tablespoons sesame seeds (toasted if desired)

For the Ginger Sesame Vinaigrette:

• 3 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon toasted sesame oil
• 1 tablespoon olive oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon freshly grated ginger
• 1 clove garlic, minced
• Optional: pinch of red pepper flakes

Instructions:

1. In a large mixing bowl, combine chickpeas, edamame, bell pepper, carrot, and green onions. Toss lightly to distribute.
2. In a small jar or bowl, whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and red pepper flakes until well combined.
3. Pour the vinaigrette over the salad and toss until all ingredients are evenly coated.
4. Sprinkle with sesame seeds before serving.
5. Taste and adjust seasoning as needed—adding more soy sauce for saltiness, vinegar for brightness, or honey for sweetness.

Tips & Tricks

• Toasting your sesame seeds enhances their nutty flavor—just a few minutes in a dry skillet makes a big difference.
• For best flavor, let the salad sit for 15–20 minutes before serving to allow the vinaigrette to soak in.
• Double the vinaigrette recipe and keep some in the fridge for drizzling over roasted veggies, grain bowls, or grilled chicken.

Variations

• Add sliced cucumber or snap peas for extra crunch.
• Swap chickpeas for cannellini beans or black beans for a twist.
• For a spicy kick, stir in a teaspoon of sriracha or chili paste into the vinaigrette.

Chickpea Edamame Salad with Ginger Sesame Vinaigrette

A vibrant protein-packed salad made with chickpeas, edamame, fresh vegetables, and a zesty ginger sesame vinaigrette.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 4 bowls

Course: Main, Salad

Cuisine: Asian-Inspired, Fusion

Calories: 210

Ingredients Equipment Method Notes

Ingredients

  

Salad Base

• 1 can chickpeas, drained and rinsed 15 oz can
• 1.5 cups shelled edamame, cooked and cooled
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• 3 green onions, thinly sliced
• 2 tbsp sesame seeds toasted if desired

Ginger Sesame Vinaigrette

• 3 tbsp rice vinegar
• 2 tbsp low-sodium soy sauce or tamari for gluten-free
• 1 tbsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp honey or maple syrup
• 1 tsp freshly grated ginger
• 1 clove garlic, minced
• 1 pinch red pepper flakes optional

Equipment

• Mixing bowls
• Whisk
• Knife and cutting board
• Measuring spoons

Method

 

1. In a large bowl, combine chickpeas, edamame, bell pepper, carrot, and green onions.
2. Whisk together rice vinegar, soy sauce, sesame oil, olive oil, honey, ginger, garlic, and red pepper flakes in a small jar or bowl.
3. Pour vinaigrette over salad mixture and toss well to combine.
4. Top with sesame seeds before serving.

Notes

Great for meal prep—store vinaigrette separately if making ahead.

Serving Suggestions

• Serve as a main dish over quinoa, brown rice, or soba noodles.
• Pair with grilled salmon, shrimp, or tofu for added protein.
• Present in small bowls as a light appetizer at dinner parties.

Storage Information

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• If prepping in advance, keep the vinaigrette separate and toss just before serving to maintain crunch.

FAQ

• Can I make this salad ahead of time? Yes, just store dressing separately and combine before eating.
• Is this salad vegan? Yes, if you use maple syrup instead of honey.
• Can I use frozen edamame? Absolutely—just thaw and rinse before adding.

History / Fun Facts
Did you know that edamame has been a staple in East Asian diets for centuries? Known as young soybeans, edamame is packed with protein, fiber, and vitamins, making it a go-to snack in Japan long before it gained popularity worldwide. Combined with chickpeas—a Mediterranean classic—you get a salad that bridges cultures, flavors, and nutrition in one bowl.