If you’ve met my bestie, you know she doesn’t eat sushi without edamame. In fact, one might argue on some days she actually tolerates the sushi just to have the edamame! Like me, she eats a ton of salads to accommodate her busy yet active lifestyle, so I thought I’d make a recipe that works for her and many others. This Asian-inspired salad is great for on the go meals as it can be eaten lukewarm, but is also a great side dish or first course when entertaining at home.
Edamame are bright green legumes known as soy beans. Just like all pod-growing beans, they are rich in nutrients such as fiber, protein and iron and they are a great option for vegetarians and vegans, people who need more iron, or anyone looking for a low cholesterol form of protein.
Chickpeas were paired with the edamame for variety in texture and color. The recipe feeds two as a main course meal, but may feed more if the portions are smaller as a side dish. To save time, it is recommended to use frozen shelled edamame and canned garbanzo beans (after rinsing). The recipe is light on oils and salt, allowing the onion, cilantro and lime to bring the flavors together. The pinch of sugar really makes the sesame flavor stand out as well. Enjoy!
You will need:
- 3/4 cup edamame, boiled and cooled
- 3/4 cup chickpeas/garbanzo beans
- 3 tsp red onion diced
- 1/4 cup fresh cilantro roughly chopped.
1. Before adding chickpeas and edamame to the mixing bowl, remove peas with imperfection and loose hulls.
2. Combine all contents in a large mixing bowl.
You will need:
- 3 tsp extra virgin olive oil
- 1 tsp sesame oil
- 1 tsp low sodium soy sauce
- Salt & pepper to taste
- 1 pinch of sugar
3. Pour dressing over salad and toss. Be careful not to smash any of the peas.
Portion salad into bowls and drizzle with lime juice and sesame seeds. Garnish with cilantro leaves and serve.