Chickpeas and edamame are tossed with a creamy, slightly spicy avocado and ginger dressing in this healthy protein packed salad.
I love chickpeas and edamame and often incorporate them into salads and other healthy lunches, so combining them in this Chickpea Edamame Salad with Avocado Ginger Dressings seemed like a natural thing to do.
The best part about this salad is that everything is toasted in a skillet first, which results in a fabulous, nutty flavor. I find that a cast iron skillet works best, but if you don’t have one, use whatever you have.
I like this salad best when it’s served warm, but I often eat the leftovers cold the next day–just be sure to add a little more of the avocado dressing to your leftovers.
You will have some extra dressing, mainly because it’s hard to mix up a much smaller portion in your blender or food processor.
But the dressing is so good, you won’t have any trouble finding a use for it. It’s great with tortilla chips or on chicken and burgers.
This healthy, protein packed salad is a great addition to your lunch rotation. I hope you love it as much as I do!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Produce: avocado, cilantro
- Spices: ginger, salt and pepper, cumin
- Lime juice
- White wine vinegar
- Maple syrup
- Sugar
- Olive oil
- Milk
- Canned chickpeas
- Edamame
- Cashews
Chickpea Edamame Salad with Avocado Ginger Dressing
Ingredients
For the dressing
- 1 large avocado flesh removed
- 1/4 teaspoon ground ginger
- 3 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 3-4 tablespoons milk
- Salt and pepper to taste
For the salad
- 1 tablespoon olive oil
- 1 15 oz. can chickpeas, rinsed, drained and patted dry
- 2 cups cooked shelled edamame
- 1/2 cup cashews coarsely chopped
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- Salt and pepper to taste
- 2 teaspoons chopped fresh cilantro
Instructions
- Prepare dressing by placing ingredients in a blender or food processor and blending until smooth and creamy.
- Heat oil in a large cast iron skillet over high heat. Add chickpeas, edamame and cashews. Stir in cumin and ginger Cook, stirring frequently, for 5-8 minutes or until deep golden brown.
- Add chickpea and edamame mixture to a medium bowl and season to taste with salt and pepper.
- Allow to cool for 3-5 minutes. Stir in fresh cilantro and 3-4 tablespoons of the avocado ginger dressing. Serve warm.
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10 comments
Hasmig
Can the dressing be prepared ahead of time? If there is salad leftover, can it be saved for the filling day and do we need to warm it up?
Thank you
Hasmig
Danelle
Because of the avocado, the dressing may turn brown if prepared ahead. And you don’t need to warm it up.
Amy
Can you clarify which ingredients are for the dressing?
Danelle
I’ve updated the recipe to show that information.
Christine
If I wanted to just make the salad dressing which are the ingredients for the food processor?
Food to Fitness
Thanks for the recipe. Looks simple yet delicious.
Beverly
This sounds very interesting with lots of different flavors! do you have the nutrition info? Thanks for posting!
Danelle
I’m sorry, I don’t have that information Beverly.
Rachel (teacher-chef)
This has yummy written all over it -sounds like a perfect lunch to me!
Alice // Hip Foodie Mom
This salad has everything I love!! chickpeas and edamame together? brilliant .. and the dressing sounds amazing. . definitely going to try this one! Cheers!