If Chickpea Edamame Salad with Ginger Sesame Vinaigrette sounds like something you’d order at a cute lunch spot with comfy chairs and dangerously good iced tea… yep. That’s the vibe. Except you’re making it at home—fast, fresh, and with zero “why is my kitchen on fire?” energy.
This salad is crunchy, bright, and loaded with plant-powered goodness. It’s the kind of meal that makes you feel like you definitely have your life together… even if your laundry pile says otherwise. Let’s do it.
Table of Contents
Why You’ll Love This Chickpea Edamame Salad
- It’s a 15-minute glow-up meal. Open a can, toss a few veggies, whisk a sauce—done.
- Protein + crunch = lunch victory. Chickpeas and edamame keep you full, not snack-hunting at 3 p.m.
- That vinaigrette is a flavor mic drop. Nutty sesame, zingy ginger, and a sweet-salty balance that makes everything taste expensive.
- Meal prep-friendly. It chills beautifully, like it was born to live in a cute glass container.
Ingredients You’ll Need
For the salad
- 400g (1.75 cups) chickpeas, canned, drained and rinsed
- 200g (1 cup) edamame, shelled (fresh or frozen)
- 1 medium red bell pepper, diced
- 1 medium carrot, shredded
- 2–3 green onions, thinly sliced
For the ginger sesame vinaigrette
- 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
How to Make Chickpea Edamame Salad with Ginger Sesame Vinaigrette
1) Prep your salad base
Grab a large mixing bowl and add:
- drained, rinsed chickpeas
- edamame
- diced red bell pepper
- shredded carrot
- sliced green onions
If your edamame is frozen, a quick thaw works great: run it under warm water for a minute or two, then drain.
2) Whisk the vinaigrette
In a small bowl, whisk together:
- sesame oil
- rice vinegar
- soy sauce or tamari
- fresh grated ginger
- honey or maple syrup
- minced garlic
Take a tiny taste (chef’s privilege). It should hit bright + savory + slightly sweet. If it makes you want to dip a carrot into it immediately… perfect.
3) Toss it all together
Pour the vinaigrette over your chickpea-edamame mixture and toss gently until everything is coated and glossy.
4) Garnish and serve
Sprinkle with sesame seeds and serve right away—or pop it in the fridge to chill for later.
Chef Omar’s Tips (So It’s Foolproof and Fabulous)
- Rinse those chickpeas like you mean it. It removes the “canned” taste and helps the vinaigrette cling better.
- Want extra crunch? Add diced cucumber or a handful of chopped cabbage if you’ve got it.
- Your garlic too strong? Let the vinaigrette sit for 5 minutes. Garlic loves to calm down after it’s had a moment.
- Sauce looks a little rebellious? Don’t panic. Sesame oil and vinegar can act like they’re in a breakup. Whisk again and they’ll reconcile beautifully.
A Quick Little Story From My Kitchen
This Chickpea Edamame Salad with Ginger Sesame Vinaigrette became a regular in my rotation after one of those “friends dropped by unannounced” moments. You know the ones—when you’re deciding between serving a random granola bar or pretending you’re not home?
I had chickpeas, a bag of edamame, a few veggies, and some pantry staples. Ten minutes later, everyone was hovering around the bowl like it was the main event. Now I keep the ingredients stocked because surprise guests (and surprise hunger) are both very real.
Serving Ideas: Make It a Full Meal
This salad is already satisfying, but if you want to build it out:
- Turn it into a grain bowl: Serve over quinoa, brown rice, or farro.
- Wrap it up: Spoon into a tortilla or lettuce cups for a fresh crunch factor.
- Add a little heat: A drizzle of sriracha or a pinch of red pepper flakes wakes it up.
- Top with avocado: Creamy + zesty is always a winning combo.
FAQs About Chickpea Edamame Salad
Can I use frozen edamame?
Absolutely. Just thaw it (warm water works fast), drain well, and you’re good.
Is tamari better than soy sauce here?
Tamari is great if you want it gluten-free or a slightly richer flavor. Soy sauce works perfectly too.
Can I make Chickpea Edamame Salad with Ginger Sesame Vinaigrette ahead of time?
Yes! It actually gets even tastier after chilling. If you’re prepping for the next day, you can keep the vinaigrette separate and toss before serving—especially if you like the veggies extra crisp.
How long does it last in the fridge?
Stored in an airtight container, it’s best within 3–4 days. Give it a quick toss before eating.
Can I swap the honey?
Totally—maple syrup works beautifully and keeps it plant-based.
Your New Go-To Salad Moment
Whether you need a quick lunch, a pretty side dish for dinner, or something fresh that doesn’t involve turning on the oven, Chickpea Edamame Salad with Ginger Sesame Vinaigrette has your back.
It’s bright, filling, and tastes like you put in way more effort than you actually did—which is my favorite kind of kitchen magic. Make it once, and you’ll start “accidentally” meal-prepping it on purpose. 😉
Keep Exploring: Tasty Next Clicks from PulseRecipes
- If you loved the bright, crunchy vibe of this salad, you’ll probably also obsess over Crunchy Thai Chickpea Salad (extra zing, extra crunch)—it’s another fast, flavor-packed option when you want something fresh but filling.
- For a picnic- and potluck-friendly cousin to today’s bowl, bookmark Mediterranean Bean Salad Recipe (meal-prep hero)—same “toss-and-go” energy with a Mediterranean twist.
- Want to turn this Chickpea Edamame Salad with Ginger Sesame Vinaigrette into a full-on dinner situation? Pair it with Roasted Veggie Chickpea Bowls (easy weeknight power meal) for a cozy, colorful plate that feels like takeout—but better.
- And if you’re building a whole “pulses are my personality now” era (respect), this guide is gold: How to Cook Pulses Perfectly Every Time (simple, stress-free tips)—because nobody has time for crunchy lentils that refuse to cooperate.
Before you go: If you made this recipe, please leave a quick star rating and review—it helps other readers (and makes Chef Omar do a happy little kitchen dance).
Rate this recipe: ⭐⭐⭐⭐⭐ (tap your stars!) ✨
Chickpea Edamame Salad with Ginger Sesame Vinaigrette
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A fresh, protein-packed Chickpea Edamame Salad with Ginger Sesame Vinaigrette made with crisp veggies and a bold, zesty dressing—perfect for quick lunches, meal prep, or light dinners.
Ingredients
400 g (1.75 cups) chickpeas, canned, drained and rinsed
200 g (1 cup) edamame, shelled (fresh or frozen)
1 medium red bell pepper, diced
1 medium carrot, shredded
2–3 green onions, thinly sliced
Ginger Sesame Vinaigrette:
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 (garnish)
Instructions
In a large bowl, combine chickpeas, edamame, red bell pepper, carrot, and green onions.
In a small bowl, whisk sesame oil, rice vinegar, soy sauce (or tamari), ginger, honey, and garlic until well blended.
Pour the vinaigrette over the salad and toss gently until evenly coated.
Sprinkle with sesame seeds and serve immediately or refrigerate until ready to eat.
Notes
For meal prep, store in an airtight container for up to 4 days.
Swap honey with maple syrup for a fully vegan version.
Add cucumber or avocado for extra freshness and creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 13 g
- Cholesterol: 0 mg