Description
This Chickpea Edamame Salad is a fresh, high-protein vegetarian dish tossed in a vibrant sesame ginger vinaigrette, perfect for cold lunches, meal prep, or as a flavorful side.
Ingredients
Units
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Salad
- 1 3/4 cups canned chickpeas, drained and rinsed
- 1 cup shelled edamame, fresh or frozen and thawed
- 1 medium red bell pepper, diced
- 1 medium carrot, shredded
- 2–3 green onions, thinly sliced
Dressing
- 2 tbsp sesame oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce (or tamari)
- 1 tbsp fresh ginger, grated
- 1 tbsp honey (or maple syrup)
- 1 garlic clove, minced
Garnish
- 1 tbsp sesame seeds, for garnish
Instructions
- Make the dressing: In a small bowl or jar, whisk together sesame oil, rice vinegar, soy sauce, grated ginger, honey, and minced garlic to make the dressing.
- Combine salad ingredients: In a large mixing bowl, combine chickpeas, edamame, bell pepper, shredded carrot, and green onions.
- Toss salad: Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish: Sprinkle sesame seeds over the top for garnish.
- Serve or store: Serve immediately or refrigerate for up to 4 days in an airtight container.
- Meal prep option: For meal prep, layer in jars with dressing on the bottom and veggies on top. Shake before eating.
Notes
- Refrigerate the salad for up to 4 days in an airtight container.
- For meal prep, layer dressing and veggies in jars and shake before eating.
