Chickpea Edamame Salad with Avocado Ginger Dressing
Chickpeas and edamame are tossed with a creamy, slightly spicy avocado and ginger dressing in this healthy protein packed salad.
Servings: 4 servings
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.