Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe
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.
- 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
