Name: Chickpea poke salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 (15-oz) can chickpeas, drained, rinsed, and lightly mashed; 1 cup frozen shelled edamame; 3 tbsp avocado, pitted, peeled, and sliced; 5 oz cucumber, thinly sliced; 1 tbsp low sodium soy sauce; 1 tsp sesame oil; 1 tsp rice vinegar; 1 1/2 tsp fresh ginger, grated; 1/4 tsp salt; 1 scallions, thinly sliced; 1/2 cup water

Nutrition

Per serving

484 calories

Protein: 31g; 24% of calories
Carbs: 52g; 41% of calories
Fat: 20g; 35% of calories

Instructions

Prep 10 min · Cook 5 min

Bring the water to a boil in a small pot over high heat. Add the frozen edamame, cover, and simmer for 4 to 5 minutes until bright green and tender. Drain well and set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and grated ginger.
Place the rinsed and mashed chickpeas in a bowl and toss with two-thirds of the prepared dressing until well coated.
Arrange the sliced cucumber in the bottom of a serving bowl and season with a pinch of the salt. Top with the seasoned chickpeas, steamed edamame, and sliced avocado. Drizzle the remaining dressing over the top and garnish with the scallions. Taste and add more salt only if needed.

Nutrition

Ingredients

Instructions

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