Edamame and chickpea salad with miso dressing
6
Points®
Total time: 20 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Shelled edamame
10 oz
White miso
2 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Olive oil
1 Tbsp
Fresh ginger
0.5 tsp
Table salt
0.25 tsp
Canned drained chickpeas
15.5 oz
English cucumber(s)
0.5 medium
Carrots
1 medium
Uncooked red onion(s)
3 Tbsp, chopped
Instructions
1
Bring medium saucepan of water to boil. Add edamame and cook 5 minutes; drain and rinse under cold running water.
2
Whisk miso, lemon zest, lemon juice, oil, and ginger together in large bowl until smooth. Add edamame, chickpeas, cucumber, carrot, and onion and stir to combine. Let stand at room temperature 10 minutes before serving, or cover and refrigerate up to 2 hours and serve chilled.
3
Serving size: 1 cup
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