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Chickpea Edamame Salad with Ginger Sesame Vinaigrette

A vibrant protein-packed salad made with chickpeas, edamame, fresh vegetables, and a zesty ginger sesame vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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.