Edamame & Chickpea Crunch Salad

🥘 Ingredients

• baby lettuce
  2 unit
• black pepper
• chickpeas
  2 unit
• chili flakes
  1 tsp
• edamame
  8 oz
• paper towels
• peanut butter
  2 unit
• salt
• scallions
  4 unit
• sesame dressing
  6 oz
• sesame seeds
  2 tbsp
• shredded carrots
  8 oz
• shredded red cabbage
  8 oz
• water
  1 tsp

🍳 Cookware

• medium microwave-safe bowl
• large bowl
• whisk

1. 1

   Wash and dry produce. Drain and rinse chickpeas ; thoroughly pat dry with paper towels .

   chickpeas: 2 unit, paper towels
2. 2

   Place edamame and chickpeas in a medium microwave-safe bowl ; microwave until warm and slightly tender, ⏱️ 30 seconds to ⏱️ 60 seconds .

   edamame: 8 oz
3. 3

   Trim and discard root end from baby lettuce ; chop leaves into bite-size pieces. Thinly slice scallions , separating whites from greens.

   baby lettuce: 2 unit, scallions: 4 unit
4. 4

   In a large bowl , whisk together peanut butter , sesame dressing , and as many chili flakes as you like with a whisk . (TIP: Knead peanut butter packet before opening to make whisking easier.) Add water at a time until dressing reaches a drizzling consistency.

   peanut butter: 2 unit, sesame dressing: 6 oz, chili flakes: 1 tsp, water: 1 tsp
5. 5

   Add lettuce, shredded red cabbage , shredded carrots , and scallion whites; toss to coat. Taste and season with salt and black pepper .

   shredded red cabbage: 8 oz, shredded carrots: 8 oz, salt, black pepper
6. 6

   Divide salad between bowls. Top with edamame and chickpeas, sesame seeds , and scallion greens. Serve.

   sesame seeds: 2 tbsp