Chickpea Edamame Salad with Ginger Sesame Vinaigrette

Craving a salad that’s both satisfying and packed with flavor? This vibrant Chickpea Edamame Salad with Ginger Sesame Vinaigrette is just what you need. It’s a refreshing combination of textures and bold, Asian-inspired flavors — perfect for a quick lunch, light dinner, or colorful side dish.

Why You’ll Love This Salad

• Ready in under 20 minutes
• Bursting with fresh, vibrant flavors
• Healthy, filling, and plant-based
• Budget-friendly and made with pantry staples
• Great for meal prepping
• Packed with protein and fiber
• Delicious balance of creamy, crunchy, and crisp
• The ginger sesame vinaigrette is incredibly flavorful

This salad is simple enough for beginners and impressive enough to serve at gatherings.

You Will Need

• Chickpeas – 400g (about 1.75 cups), canned, drained, and rinsed
• Edamame – 200g (1 cup), shelled; fresh or frozen
• Red Bell Pepper – 1 medium, diced
• Carrot – 1 medium, shredded
• Green Onion – 2 to 3, thinly sliced
• Sesame Oil – 2 tablespoons (toasted, for deeper flavor)
• Rice Vinegar – 3 tablespoons
• Soy Sauce or Tamari – 2 tablespoons (tamari for gluten-free)
• Fresh Ginger – 1 tablespoon, grated
• Honey or Maple Syrup – 1 tablespoon, to taste
• Garlic – 1 clove, minced
• Sesame Seeds – 1 tablespoon, toasted, for garnish

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Tools You’ll Need

• Large mixing bowl – for tossing the salad ingredients together
• Whisk – to emulsify the vinaigrette
• Grater or microplane – for fresh ginger
• Sharp knife – to dice the red bell pepper and slice green onions

Quick Recipe Overview

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Servings: 4
• Difficulty: Easy

This salad is perfect for a quick and easy meal.

Step-by-Step Instructions

1. Combine the salad base
In a large mixing bowl, combine the drained and rinsed chickpeas, shelled edamame, diced red bell pepper, shredded carrot, and sliced green onion. Toss gently to distribute evenly.

2. Make the vinaigrette
In a small bowl, whisk together sesame oil, rice vinegar, soy sauce (or tamari), grated fresh ginger, honey (or maple syrup), and minced garlic. Whisk until the mixture is smooth and emulsified.

3. Dress the salad
Pour the vinaigrette over the salad ingredients. Gently toss until everything is evenly coated. Avoid overmixing to keep the chickpeas from breaking down.

4. Garnish and serve
Sprinkle sesame seeds over the top. Serve immediately, or refrigerate for 15–20 minutes to allow the flavors to meld.

Tips for Success

• Don’t overcook edamame: If using frozen, blanch for 2–3 minutes and transfer to an ice bath immediately.
• Taste as you go: Adjust the sweetness or tang in the vinaigrette to your liking.
• Use fresh ginger: It offers a much brighter flavor than ground ginger.
• Toast sesame seeds: Adds an extra layer of nutty depth.

Customization Ideas

• Add protein: Grilled tofu, chicken, or hard-boiled eggs make it heartier.
• Heat: A pinch of red pepper flakes or a splash of sriracha gives it a spicy kick.
• Crunch: Chopped nuts like almonds, cashews, or peanuts work well.
• Add freshness: Diced cucumber or avocado bring a cool, creamy texture.

Check Out: Chickpea Corn Tomato Feta Salad – A delightful summer salad with bright, fresh flavors.

Serving Suggestions & Pairings

This vibrant Chickpea Edamame Salad pairs perfectly with a variety of dishes:

• Serve it as a side dish with grilled fish or chicken.
• Enjoy it as a light lunch on its own.
• Pair it with a bowl of miso soup for a complete Asian-inspired meal.

For a refreshing beverage, try pairing it with sparkling water infused with cucumber and mint.

Health Benefits

This Chickpea Edamame Salad is not only delicious but also packed with nutrients:

• Chickpeas are a great source of protein and fiber, which aid in digestion and keep you feeling full.
• Edamame is rich in vitamins and minerals, including iron and calcium.
• The ginger sesame vinaigrette contains healthy fats and antioxidants.

This salad is a fantastic choice for a healthy and balanced meal!

Storage & Reheating

Here’s how to store and reheat your Chickpea Edamame Salad:

• Store: Keep leftover salad in an airtight container in the refrigerator for up to 3 days.
• Reheat: This salad is best served cold, so no reheating is necessary.
• Freezing: Freezing is not recommended, as the vegetables may become mushy.

Ensure the salad is cooled completely before storing it in the refrigerator.

Frequently Asked Questions

Here are some frequently asked questions about making Chickpea Edamame Salad:

Can I use dried chickpeas instead of canned?
Yes, you can. Soak dried chickpeas overnight, then cook them until tender before adding them to the salad.

Can I make this salad ahead of time?
Absolutely! The flavors meld together even more when the salad sits for a few hours.

Can I substitute the honey with another sweetener?
Yes, maple syrup or agave nectar are great alternatives.

How long does this salad last?
It will stay fresh in the refrigerator for up to 3 days.

Can I add other vegetables?
Of course! Feel free to add your favorite vegetables, such as cucumber, avocado, or shredded cabbage.

Nutritional Information

• Calories: Approximately 350 per serving
• Fat: 15g
• Carbs: 35g
• Protein: 15g

Please note: These values are estimates and can vary based on specific ingredients and portion sizes.

More Delicious Dishes to Explore

Craving more delicious and healthy salad recipes? Try these gems!

• Mediterranean Chickpea Feta Salad – A fresh and flavorful salad with a Mediterranean twist.
• Thai Peanut Noodle Salad – A vibrant and flavorful salad with a creamy peanut dressing.
• Greek Pasta Salad with Lemon Dressing – A refreshing and zesty salad perfect for summer.

Conclusion

This Chickpea Edamame Salad with Ginger Sesame Vinaigrette is a fast, flavorful, and healthy dish that’s sure to become a new favorite. Whip it up tonight, and tag us in your culinary creations!

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