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