Chickpea and Edamame Salad with Sesame-Ginger Dressing

Instructions

1. 1

   Put 1500 ml of the water in a 3-litre saucepan, cover and bring to a boil over high heat, allowing about 7–8 minutes. Meanwhile, drain enough canned chickpeas to obtain 720 g, rinse them with the remaining 500 ml water and drain thoroughly.

2. 2

   Add the frozen edamame to the boiling water. Return to a boil, reduce to medium-high heat and cook uncovered for 6 minutes, or longer if its package specifies. Drain well and spread on a large tray to cool for about 8 minutes, until no longer steaming.

3. 3

   While the water heats and the edamame cooks and cools, finely shred the cabbage, grate the carrot, dice the cucumber and thinly slice the pepper and green onion. Chop the cilantro. Put the vegetables and chickpeas in a mixing bowl with at least 5 litres of capacity.

4. 4

   Finely grate the ginger and garlic into a small bowl. Whisk in the sesame oil, rice vinegar, soy sauce and maple syrup.

5. 5

   Add the cooled edamame and dressing to the vegetables. Toss thoroughly, lifting ingredients from the bottom so the dressing coats everything evenly.

6. 6

   Fold in the cilantro and sesame seeds, then divide among four bowls, spooning any dressing left in the mixing bowl over the portions.