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.
Chickpea Edamame Salad with Avocado Ginger Dressing
Avocado Ginger 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
- 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.
Who Dished It Up First: Adapted from 86 Lemons