Asian Bean Salad

This easy Asian Bean Salad is packed with chickpeas, edamame, lots of crunchy vegetables, and a tangy soy sauce and sriracha dressing. It is fresh and full of flavor, and perfect for meal prep, quick lunches, or as an easy side dish.

Course Salad

Cuisine Asian

Prep Time 15

Total Time 15

Servings servings

Calories 273kcal

Author Deborah Harroun

Ingredients

Dressing:

3 tablespoons neutral oil
2 tablespoons soy sauce
Juice of 1 lime
1 tablespoon rice vinegar
1 tablespoon sriracha
1 clove garlic grated or minced
1 teaspoon sesame oil
1/4 teaspoon ground ginger

Salad:

2 cups shredded cabbage
1 (15 oz) can chickpeas drained and rinsed
1 cup shelled edamame
1 bell pepper chopped
2 medium carrots peeled and shredded
1/2 English cucumber chopped
1/4 cup roughly chopped cilantro
2-3 green onions chopped
sesame seeds optional

Instructions

Combine the dressing ingredients in a large bowl. Whisk until completely combined.
3 tablespoons neutral oil, 2 tablespoons soy sauce, Juice of 1 lime, 1 tablespoon rice vinegar, 1 tablespoon sriracha, 1 clove garlic, 1 teaspoon sesame oil, 1/4 teaspoon ground ginger
To the bowl, add the cabbage, chickpeas, edamame, bell pepper, carrots, cucumber, cilantro, and green onions.
2 cups shredded cabbage, 1 (15 oz) can chickpeas, 1 cup shelled edamame, 1 bell pepper, 2 medium carrots, 1/2 English cucumber, 1/4 cup roughly chopped cilantro, 2-3 green onions
Stir to combine, making sure everything is well coated with dressing. If desired, sprinkle with sesame seeds.
sesame seeds
Serve right away, or refrigerate until ready to serve.

Notes

For the oil, you can use any neutral oil, like avocado oil, vegetable oil, or canola oil.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition