Introduction

This Chickpea Edamame Salad with Ginger Sesame Vinaigrette is a vibrant and nutritious dish perfect for a light lunch or a tasty side. Packed with protein-rich chickpeas and edamame, it’s tossed in a tangy, flavorful dressing that brightens every bite.

A white bowl filled with a colorful salad showing three main layers. The bottom layer is made of light green edamame beans scattered evenly. The middle layer consists of round, beige chickpeas mixed in. The top layer includes bright red cherry tomato halves and fresh green sprouts, sprinkled with seeds adding texture. The salad looks fresh and vibrant, all displayed on a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large mixing bowl, combine the chickpeas, edamame, diced red bell pepper, shredded carrot, and sliced green onions.
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 until well blended.
Step 3: Pour the vinaigrette over the chickpea and edamame mixture. Toss gently to coat everything evenly with the dressing.
Step 4: Garnish with sesame seeds. Serve immediately for the freshest taste or chill in the refrigerator to let the flavors meld before serving.

Tips & Variations

Use frozen edamame for convenience; just thaw before mixing.
Try adding chopped cucumber or avocado for extra freshness and creaminess.
For a vegan version, substitute honey with maple syrup in the vinaigrette.
Toast the sesame seeds lightly for a nuttier garnish.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. If you plan to store it, keep the vinaigrette separate until ready to serve to keep the veggies crisp. Re-toss before serving and enjoy chilled or at room temperature.

How to Serve

A white bowl filled with a colorful salad featuring three main layers: at the bottom are round, light brown chickpeas and bright green edamame beans roughly the same size, mixed evenly; the middle layer consists of halved, shiny red cherry tomatoes scattered throughout; the top layer is sprinkled with small green pumpkin seeds and darker green fresh chopped herbs. The salad has a glossy look, suggesting a light dressing coating all the ingredients. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 the dried chickpeas fully before using. This will take longer but adds a fresh texture and flavor to the salad.

Is this salad good for meal prep?

Absolutely. The chickpea and edamame salad holds up well in the fridge and makes a great protein-packed meal prep option. For best texture, keep the dressing separate until ready to eat if prepping in advance.

Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe

Print Recipe

★★★★★

4.5 from 96 reviews

A vibrant and nutritious Chickpea Edamame Salad featuring a zesty ginger sesame vinaigrette. This refreshing salad combines protein-packed chickpeas and edamame with crisp vegetables and a flavorful, tangy dressing, making it perfect as a light meal or a side dish.

Author: Lena
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) 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

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 Vegetables: In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, diced red bell pepper, shredded carrot, and thinly sliced green onions, ensuring all ingredients are fresh and ready for the salad.
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 combined and emulsified to create the dressing.
Combine Salad and Dressing: Pour the prepared ginger sesame vinaigrette over the chickpea and edamame mixture, then toss gently but thoroughly to evenly coat all ingredients with the flavorful dressing.
Garnish and Serve: Sprinkle the salad with sesame seeds for an added nutty flavor and crunchy texture. Serve immediately for the freshest taste, or chill in the refrigerator to let the flavors meld together before serving.

Notes

Use frozen edamame if fresh is not available; just thaw and drain before use.
For a vegan option, substitute honey with maple syrup or agave nectar.
This salad can be refrigerated for up to 2 days but is best enjoyed fresh.
Feel free to add fresh herbs like cilantro or mint for extra flavor.
Adjust the amount of ginger and garlic in the vinaigrette to suit your taste preferences.

Keywords: chickpea salad, edamame salad, ginger sesame vinaigrette, healthy vegetarian salad, quick salad recipe, plant-based protein salad