Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe

Introduction

This Chickpea Edamame Salad is a fresh and vibrant dish packed with protein and crunch. Tossed in a flavorful ginger sesame vinaigrette, it’s perfect as a light lunch or a hearty side salad.

Ingredients

• 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 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

Instructions

1. Step 1: In a large mixing bowl, combine the chickpeas, edamame, red bell pepper, carrot, and green onion.
2. Step 2: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, grated ginger, honey or maple syrup, and minced garlic.
3. Step 3: Pour the vinaigrette over the chickpea and edamame mixture. Toss gently to combine.
4. Step 4: Garnish with sesame seeds. Serve immediately or chill for later.

Tips & Variations

• Use frozen edamame that has been thawed for convenience, or lightly steam fresh edamame for the best texture.
• For a spicier kick, add a pinch of red pepper flakes or a small amount of sriracha to the vinaigrette.
• Substitute maple syrup for honey to make this salad vegan-friendly.
• Add fresh herbs like cilantro or mint for an additional layer of flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the vinaigrette separate if you prefer to toss just before serving. Re-toss gently before eating; this salad is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but be sure to soak and cook dried chickpeas until tender before using. This will take considerably longer than canned chickpeas, but the flavor and texture can be even better.

Is this salad gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce alternative in the dressing. Regular soy sauce often contains wheat.

Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe

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★★★★★

4.6 from 112 reviews

A vibrant and nutritious Chickpea Edamame Salad tossed in a zesty ginger sesame vinaigrette. This refreshing salad features protein-packed chickpeas and edamame combined with crunchy bell pepper, shredded carrot, and green onions, all coated in a flavorful dressing made with sesame oil, rice vinegar, soy sauce, fresh ginger, honey, and garlic. Perfect as a light meal or a wholesome side dish, served chilled or at room temperature.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 400g (1.75 cups) canned chickpeas, 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

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

Instructions

1. Prepare the salad base: In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, diced red bell pepper, shredded carrot, and thinly sliced green onions. Toss gently to distribute the vegetables evenly.
2. Make the vinaigrette: In a small bowl, whisk together sesame oil, rice vinegar, soy sauce or tamari, freshly grated ginger, honey or maple syrup, and minced garlic until well emulsified and flavors are blended.
3. Toss salad with dressing: Pour the prepared ginger sesame vinaigrette over the chickpea and edamame mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
4. Garnish and serve: Sprinkle sesame seeds over the top as a garnish. Serve the salad immediately for a fresh taste or chill it in the refrigerator to serve cold later, allowing flavors to meld.

Notes

• You can use frozen edamame; just thaw them before adding to the salad.
• For a vegan version, substitute honey with maple syrup.
• This salad can be refrigerated for up to 2 days, making it perfect for meal prep.
• Add chopped fresh herbs like cilantro or parsley for extra freshness.
• If desired, add a splash of lime juice for an extra tangy kick.

Keywords: chickpea salad, edamame salad, ginger sesame vinaigrette, healthy salad, vegetarian salad, protein-packed salad