Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
