Edamame & Chickpea Crunch Salad
with Spicy Sesame-Peanut Dressing
Summer called, it wants you to know it’s time to get ready for some well-deserved fun in the sun! This hearty, vibrant lunch idea is packed with delicious veggie—baby lettuce, red cabbage, and carrots form a crisp base for supremely satisfying salad. You’ll add protein-packed edamame, juicy mandarin orange segments, nutty sesame seeds, and fresh scallion greens for color, texture, and crunch. It’s all tossed with a slightly sweet and very savory peanut-sesame dressing that’s frankly the star of the show. Summer glow, here we come!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Edamame
(Contains: Soy)
1 unit
Baby Lettuce
2 unit
Scallions
1 unit
Chickpeas
1.15 ounce
Peanut Butter
(Contains: Peanuts)
3 ounce
Sesame Dressing
(Contains: Soy, Sesame, Wheat)
1 teaspoon
Chili Flakes
4 ounce
Shredded Red Cabbage
4 ounce
Shredded Carrots
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels.
• Place edamame and chickpeas in a medium microwave-safe bowl; microwave until warm and slightly tender, 30-60 seconds.
• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Thinly slice scallions, separating whites from greens.
• In a large bowl, whisk together peanut butter, sesame dressing, and as many chili flakes as you like. (TIP: Knead peanut butter packet before opening to make whisking easier.) Add water 1 tsp at a time until dressing reaches a drizzling consistency.
• Add lettuce, cabbage, carrots, and scallion whites; toss to coat. Taste and season with salt and pepper.
• Divide salad between bowls. Top with edamame and chickpeas, sesame seeds, and scallion greens. Serve.
