Edamame and chickpea salad with miso dressing

Miso, a fermented soybean paste that is used as a seasoning in Japanese cooking, adds meaty umami notes to this vegetarian recipe. Ginger, lemon, and red onion round out the salad's robust flavors. If you like, sprinkle a finely diced peeled hard-cooked egg over each serving of the salad or top with a piece of lean protein—a few cooked shrimp, grilled chicken breast slices, or lean cooked pork slices. You can make this salad ahead of time by keeping the dressing and salad ingredients separate until just before you are ready to serve. For a pretty garnish, add some chopped fresh cilantro, basil or chives on top before serving.