1 cup edamame beans — shelled
1 tin chickpeas — drained and rinsed
1/2 cup mango — diced
1/2 cup cucumber — diced
2 tbsp red onion — diced
salt and black pepper — season to taste
black sesame seeds — to garnish
microherbs — to garnish
For the dressing
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1/2 tsp fresh garlic — crushed
Cook the edamame beans according to the packet instructions.
Mix the salad ingredients in a bowl and season generously with salt and pepper.
Whisk the dressing ingredients, pour over the salad and toss gently to combine.
Chill in the fridge. When ready to serve, garnish with black sesame seeds and microherbs.
Article written by: Food24
Photo credit: Food24