Edamame & Chickpea Crunch Salad

🥘 Ingredients

• baby lettuce
  1 head
• black pepper
  1 tsp
• chickpeas
  15 oz
• chili flakes
  ½ tsp
• edamame
  1 c
• peanut butter
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sesame dressing
  2 tbsp
• sesame seeds
  1 tbsp
• shredded carrots
  ½ cup
• shredded red cabbage
  1 c

🍳 Cookware

• medium bowl
• large bowl

1. 1

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

   chickpeas: 15 oz
2. 2

   Place edamame and chickpeas in a medium bowl ; microwave until warm and slightly tender ⏱️ 30 seconds .

   edamame: 1 c
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: 1 head, scallions: 2 stalks
4. 4

   In a large bowl , whisk together peanut butter , sesame dressing , and chili flakes .

   peanut butter: 2 tbsp, sesame dressing: 2 tbsp, chili flakes: ½ tsp
5. 5

   Add baby lettuce, shredded red cabbage , shredded carrots , and scallion whites to the large bowl; toss to coat. Taste and season with salt and black pepper as needed.

   shredded red cabbage: 1 c, shredded carrots: ½ cup, salt: 1 tsp, black pepper: 1 tsp
6. 6

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

   sesame seeds: 1 tbsp