Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe

Introduction

This Chickpea Edamame Salad with Ginger Sesame Vinaigrette is a refreshing and nutritious dish perfect for a quick lunch or a light dinner. Packed with protein-rich chickpeas and edamame, it’s bursting with vibrant flavors from fresh vegetables and a tangy, homemade dressing.

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
• 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 if fresh is not available; just thaw or lightly steam before mixing.
• For a nutty crunch, add toasted chopped almonds or cashews.
• Substitute lime juice for rice vinegar for a brighter, citrusy vinaigrette.
• To make it vegan, use maple syrup instead of honey.
• Add fresh herbs like cilantro or mint for an extra fresh flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld nicely, making it even tastier the next day. If the salad feels dry upon reheating, toss with a little extra sesame oil or rice vinegar before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas beforehand. This adds extra time but can enhance flavor and texture.

Is this salad served cold or warm?

It is typically served chilled or at room temperature, making it perfect for meal prep or a refreshing side dish.

Chickpea Edamame Salad with Ginger Sesame Vinaigrette Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

A vibrant and nutritious Chickpea Edamame Salad tossed in a zesty Ginger Sesame Vinaigrette. This refreshing salad is packed with plant-based protein and colorful vegetables, perfect as a light lunch or a healthy side dish.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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 Ginger Sesame Vinaigrette

• 2 tablespoons sesame oil
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free option)
• 1 tablespoon fresh ginger, grated
• 1 tablespoon honey (or maple syrup)
• 1 clove garlic, minced
• 1 tablespoon sesame seeds, for garnish

Instructions

1. Combine Salad Ingredients: In a large mixing bowl, add the drained chickpeas, shelled edamame, diced red bell pepper, shredded carrot, and thinly sliced green onions. Gently toss to mix the vegetables evenly.
2. Prepare the Vinaigrette: In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, freshly grated ginger, honey or maple syrup, and minced garlic until well combined and emulsified.
3. Toss Salad with Vinaigrette: Pour the prepared ginger sesame vinaigrette over the chickpea and edamame vegetable mixture. Gently toss all ingredients to ensure the salad is evenly coated with the dressing.
4. Garnish and Serve: Sprinkle the salad with sesame seeds as a final garnish. Serve the salad immediately or chill in the refrigerator for later enjoyment, allowing the flavors to meld.

Notes

• This salad can be served immediately or chilled in the refrigerator for enhanced flavor.
• Use tamari instead of soy sauce to make this salad gluten-free.
• For a vegan version, substitute honey with maple syrup.
• Frozen edamame can be thawed by rinsing with warm water before use.
• This salad is rich in plant-based protein and fiber, making it a great option for a healthy diet.

Keywords: chickpea salad, edamame salad, sesame vinaigrette, no-cook salad, healthy salad, vegan salad option, gluten-free salad