• Anneliese Swingle

A little edamame...



Just gonna say THIS WAS SO GOOD!! I made Edamame Chickpea pasta salad! YUMMMM!


Ingredients

For the salad

· 2 cups edamame cooked and cooled

· 1 can chickpeas

· 1/2 cup chopped white onion

· 2/3 cup pasta

· 4 c. fresh Kale

· 1 baby bok choy head

· ½ c. sugar snap peas

· 1/4 cup cilantro chopped

· green onions to garnish

Cook pasta according to directions. Saute veggies in sesame oil til wilted, add chickpeas and edamame. Heat then add pasta. Pour dressing over the top, mix well and add garnish if desired.

For the dressing

· 1 clove garlic minced

· 1 teaspoon ginger minced

· 3 tablespoons olive oil

· 1 tablespoon sesame oil

· 2 tablespoons rice vinegar

· 3 tablespoons low sodium soy sauce

· 1 and 1/2 tablespoons honey

· 1 tablespoon sesame seeds

Instructions

1. In a medium bowl combine all salad ingredients.

2. In another bowl, whisk together dressing ingredients.

3. Combine the salad and dressing. Serve warm or refrigerate and serve cold.

4. Store leftovers in the refrigerator up to 3 days in an airtight container.