Description
A vibrant and protein-packed salad featuring chickpeas and edamame, dressed with a flavorful ginger sesame vinaigrette.
Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1 cup shelled edamame
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
Instructions
- If using dried chickpeas, soak them overnight and cook until tender. If using canned, rinse and drain thoroughly.
- Boil edamame in salted water for about five minutes or until tender. Drain and set aside to cool.
- Dice the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
- In a large bowl, combine chickpeas, edamame, diced tomatoes, cucumber, red onion, and cilantro. Toss gently to mix.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and grated ginger. Adjust ingredients to taste.
- Pour the vinaigrette over the salad and toss to evenly coat. Let sit for at least five minutes before serving.
- Serve chilled or at room temperature, with optional toppings like sesame seeds or avocado.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Keep dressing separate until serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: salad, chickpeas, edamame, healthy, vegetarian, protein-packed, easy recipe