Edamame & Chickpea Crunch Salad with Spicy Sesame-Peanut Dressing

Summer called, it wants you to know it’s time to get ready for some well-deserved fun in the sun! This hearty, vibrant lunch idea is packed with delicious veggie—baby lettuce, red cabbage, and carrots form a crisp base for supremely satisfying salad. You’ll add protein-packed edamame, juicy mandarin orange segments, nutty sesame seeds, and fresh scallion greens for color, texture, and crunch. It’s all tossed with a slightly sweet and very savory peanut-sesame dressing that’s frankly the star of the show. Summer glow, here we come!

Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 oz edamame
  • 1 baby lettuce
  • 2 scallions
  • 1 chickpeas
  • 1.15 oz peanut butter
  • 3 oz sesame dressing
  • 1 tsp chili flakes
  • 4 oz shredded red cabbage
  • 4 oz shredded carrots
  • 1 tbsp sesame seeds
  • salt
  • pepper
  • 8 oz edamame
  • 2 baby lettuces
  • 4 scallions
  • 2 chickpeas
  • 2.3 oz peanut butter
  • 6 oz sesame dressing
  • 1 tsp chili flakes
  • 8 oz shredded red cabbage
  • 8 oz shredded carrots
  • 2 tbsp sesame seeds
  • salt
  • pepper

Instructions

  1. • Wash and dry produce. Drain and rinse chickpeas; thoroughly pat dry
    with paper towels.
  2. • Place edamame and chickpeas in a medium microwave-safe bowl;
    microwave until warm and slightly tender, 30-60 seconds.
  3. • Trim and discard root end from lettuce; chop leaves into bite-size
    pieces. Thinly slice scallions, separating whites from greens.
  4. • In a large bowl, whisk together peanut butter, sesame dressing, and as
    many chili flakes as you like. (TIP: Knead peanut butter packet before
    opening to make whisking easier.) Add water 1 tsp at a time until
    dressing reaches a drizzling consistency.
  5. • Add lettuce, cabbage, carrots, and scallion whites; toss to coat. Taste
    and season with salt and pepper.
  6. • Divide salad between bowls. Top with edamame and chickpeas,
    sesame seeds, and scallion greens. Serve.