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
- • Wash and dry produce. Drain and rinse chickpeas; thoroughly pat dry
with paper towels. - • Place edamame and chickpeas in a medium microwave-safe bowl;
microwave until warm and slightly tender, 30-60 seconds. - • Trim and discard root end from lettuce; chop leaves into bite-size
pieces. Thinly slice scallions, separating whites from greens. - • 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. - • Add lettuce, cabbage, carrots, and scallion whites; toss to coat. Taste
and season with salt and pepper. - • Divide salad between bowls. Top with edamame and chickpeas,
sesame seeds, and scallion greens. Serve.