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Asian Dense Bean Salad

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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.

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

  1. 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.
  2. 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.
  3. Drizzle the dressing over the salad mixture and toss carefully until all the ingredients are well coated.
  4. 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.

Find it online: https://bodytosoulhealth.com/asian-dense-bean-salad/

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