Edamame & Chickpea Crunch Salad
with Spicy Sesame-Peanut Dressing
- Sesame
- Soy
- Wheat
- Peanuts
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!
Ingredients
1 unit
Baby Lettuce
4 ounce
Shredded Carrots
1 unit
Chickpeas
3 ounce
Sesame Dressing
(Contains: Sesame, Soy, Wheat)
4 ounce
Edamame
(Contains: Soy)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
1 unit
Peanut Butter
(Contains: Peanuts)
4 ounce
Shredded Red Cabbage
1 teaspoon
Chili Flakes
2 unit
Scallions
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the crunchy, fresh ingredients, but some found the dressing bland; consider adding more peanut flavor or sweetness 🥜.
- Ease of prep: Quick and simple to make, perfect for a fast lunch or dinner salad.
- Suggestions: Try baking the chickpeas for extra crunch, and add crushed peanuts or mandarin oranges for more texture and sweetness.
- Portions: Some felt there wasn't enough lettuce for two servings; consider adding extra greens if needed.
- Variations: Several customers enjoyed turning this into lettuce wraps or sharing it with co-workers for lunch.
Reviews from our home cooks
I really enjoyed the mix of chickpeas, edamame, red cabbage, and carrots with this salad. This is a recipe I will go and purchase the ingredients for on my own to remake. I did not end up using the salad dressing/peanut butter that came in the meal kit, instead, I opted for vinegar and oil which was delicious.
The dressing for this salad is wow! Not a big fan of chickpeas but the dressing elevates the whole thing!
I have a lot of experience cooking and every recipe is way off on prep time. Sometimes it's twice as long as posted, sometimes 3 times longer, and sometimes even longer than that... it's not just this recipe, it's almost every recipe. We liked the salad.
I like how easy it fast the preparation is. I don't love the chickpea addition and would almost prefer shrimp to be the additional ingredient.
Other than the dressing - which was good, I just didn't think it really fit the salad; it would be better with something more Thai inspired - it was really good.
Chickpeas need to be baked. Too mushy straight out of container.
Did not like the processed taste and over sweet taste of the base dressing. Would have preferred to make all of it fresh. Needed less sugar, more acid, more sour.
It was light and so delicious! Loved the combination of ingredients and dressing! Wonderful 👍
I turned this into lettuce wraps and it made a perfect lunch!
Shared this as a lunch with co-workers. Everyone loved it!
