Asian Dense Bean Salad
May 8, 2025 · Lunch
Asian Dense Bean Salad
Bold, crunchy, and packed with plant power! This Asian-inspired bean salad is your new go to for a protein rich, flavor packed meal! It combines hearty chickpeas and edamame with the crisp freshness of shredded cabbage and carrots. Tossed in a savory, umami-rich miso dressing with a touch of spice and sweetness, it’s topped off with crunchy roasted peanuts for the perfect finish. Ideal for meal prep or a quick weeknight dinner, it’s a delicious way to fuel up with plant-based protein and bold flavors.
Author: Jennifer Nicole Bianchini, MS, RD, LDN, IFNCP, RYT · Prep Time: 15 · Total Time: 15 · Yield: 4 servings
Ingredients
Salad ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cup shelled edamame, steamed
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 4 green onions, thinly sliced
- ½ cup chopped cilantro
- 3 Tbsp roasted peanuts, chopped
Dressing ingredients:
- 3 Tbsp white miso paste
- 2 Tbsp tamari
- 2 Tbsp rice vinegar
- 2 Tbsp roasted sesame seeds
- 1 Tbsp lime juice (about ½ a lime)
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tsp fresh grated ginger (or ⅓ tsp ground ginger)
- 1 tsp chili flakes
Instructions
- In a big bowl, mix together the chickpeas (after draining and rinsing), edamame (with shells removed), shredded cabbage, carrots, thinly sliced green onions, and chopped cilantro.
- For the dressing, blend the miso, tamari, rice vinegar, sesame seeds, lime juice, toasted sesame oil, honey, ginger, and chili flakes in a small bowl, whisking until everything is fully mixed and smooth.
- Drizzle the dressing over the salad mixture and toss carefully until all the ingredients are well coated.
- Spoon the salad into serving bowls and, if you like, top with chopped roasted peanuts or for a crunchy finish. Serve immediately or store in the refrigerator until ready to consume for up to 5 days.
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