Sriracha Sesame Edamame Salad

Here’s What You’ll Need:

For the Dressing:

• 1/4 cup Yellowbird Blue Agave Sriracha

• 1 tablespoon grated ginger

• 1/3 cup light soy sauce or coconut aminos

• Juice of 1/2 a lemon

• 2 tablespoons brown sugar

• 1 tablespoon sesame oil

• 1/2 bunch scallions, greens only

• 2 tablespoons sesame seeds

For the Salad:

• 1 (16 oz) can chickpeas, drained and rinsed

• 1 (12 oz) bag frozen, fully cooked edamame, thawed

• 5 small cucumbers, diced

• 1 large green pepper, diced

• 1 small red pepper, diced

• 1/4 head of purple cabbage, diced

• 1/2 bunch cilantro, minced

• Chili flakes, sesame seeds, and extra Yellowbird Blue Agave Sriracha to taste

Instructions: 

1. Dice cucumbers, purple cabbage, green bell pepper, and red bell pepper  into chickpea-sized pieces. Mince the cilantro.

2. In a bowl, whisk together all dressing ingredients until well combined.

3. In a large mixing bowl, combine chickpeas, edamame, cucumbers, purple cabbage, green bell pepper, and red bell pepper. Gradually pour in the dressing, tossing as you go, until everything is evenly coated.

4. Gently fold in the cilantro, chili flakes, and sesame seeds.

5. Taste and adjust seasoning with additional Yellowbird Blue Agave Sriracha and salt as desired.

6. Store in an airtight container in the fridge for up to 3 days - perfect for an easy meal prep packed with fresh ingredients!