Description
A refreshing and protein-packed salad featuring chickpeas, edamame, and a tangy ginger sesame vinaigrette, perfect for plant-based enthusiasts.
Ingredients
Scale
- 1 cup canned chickpeas, drained and rinsed
- 1 cup shelled edamame
- 1 red bell pepper, chopped
- 1 cucumber, chopped
- ¼ cup red onion, thinly sliced
- Fresh cilantro, chopped
- Sesame seeds, for garnish
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Rinse chickpeas and thaw edamame.
- Dice and Chop: Chop red bell pepper, cucumber, and red onion into bite-sized pieces.
- Combine the Veggies: In a large bowl, combine chickpeas, edamame, bell pepper, cucumber, red onion, and cilantro. Toss gently.
- Make the Vinaigrette: Whisk together sesame oil, rice vinegar, grated ginger, honey (or maple syrup), salt, and pepper in a small bowl.
- Dress the Salad: Pour the vinaigrette over the salad mixture and toss gently.
- Serve: Sprinkle sesame seeds on top and serve immediately or refrigerate for 30 minutes to meld flavors.
Notes
Best served fresh or after marinating for optimal flavors. Store dressing separately if prepared ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: chickpea, edamame, salad, plant-based, vegan, healthy
