Ingredients:

  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups frozen shelled edamame, thawed
  • 1 cup shredded carrots
  • 2 cups baby kale
  • 1/4 cup sliced green onions
  • 1/4 cup toasted sesame seeds

Instructions:

  1. Combine the rice vinegar, soy sauce, sesame oil, grated ginger, maple syrup, and minced garlic in a jar. Shake vigorously for 30 seconds or whisk until the mixture is smooth and glossy.
  2. In a large mixing bowl, combine the rinsed chickpeas, thawed edamame, shredded carrots, and baby kale. Ensure the edamame is fully thawed and patted dry.
  3. Drizzle the vinaigrette over the vegetables and fold the ingredients together until evenly coated. Fold in the green onions and sesame seeds last to maintain texture and color.