Go Back

Chickpea Edamame Cabbage Salad with Sesame Dressing

A crunchy and vibrant salad featuring chickpeas, edamame, and cabbage, all tossed in a creamy sesame dressing, perfect for gatherings or quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chickpeas, cooked and drained
  • 1 cup edamame, shelled
  • 2 cups cabbage, finely chopped
For the Dressing
  • 1/4 cup sesame oil
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup Use maple syrup for a vegan option.
  • 1 teaspoon sesame seeds Plus more for garnishing.
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by finely chopping your cabbage. Take your time on this step to ensure the pieces are uniform, allowing for an even crunch.
  2. If you’re using frozen edamame, throw them in boiling water for about 5 minutes and then drain.
Combining
  1. In a large mixing bowl, combine the chickpeas, shelled edamame, and chopped cabbage.
  2. In a small bowl or a jar, whisk together the sesame oil, soy sauce, rice vinegar, honey (or maple syrup), sesame seeds, and a pinch of salt and pepper.
  3. Pour the dressing over the salad mix and toss until everything is evenly coated and the flavors meld together.
Serving
  1. Transfer the salad to a large serving bowl and, if desired, sprinkle more sesame seeds on top for garnishing.

Notes

Substitutions are key: Use maple syrup for a vegan option. Best to let the salad sit for a few minutes after dressing to allow flavors to develop. Drain and rinse chickpeas to enhance flavor.