Chick Pea & Edamame Salad

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Chick pea and edamame salad is a great dish you can cook in your own home. Find out about chick pea and edamame salad with help from a vegetarian chef in this free video clip.

Part of the Video Series: Veggie Salads
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Video Transcript

Hi, this is Karen Bukolt with Today I'm going to show you how to make an edamame and chick pea salad. For the edamame and chick pea salad, you'll need to have your edamame, already shelled and cooked so follow the instructions on the package or you can just put it in hot water for about five minutes, boiling water, and that seems to thaw them out and cook them. We have the chick peas, which you can get from a can or you can soak them and cook them. We have some you're going to need to slice your Persian or mini cucumbers. You can use regular English cucumbers if you can't find those. You're going to need to chop your broccoli and we are going to slice our scallion which we are going to use for the dressing and also slice our mushrooms which we're going to have in the salad. I'm just going to slice the mushroom. I will add them to our plate. Slicing the scallion we're going to use a mini chopper to blend our dressing together. So I'm going to try to slice the scallions in thinner slices. You can also use shallots or chives if you would like. You can include the green part or not, I like the flavor. So we're now going to make our dressing. We'll put the scallions in. You're going to need some crushed garlic, it's up to you whether you want to use it from a jar or crush it yourself. If it's chopped that would work too since we're using the blender. We have a lot of ginger since it's a ginger dressing that we are making to go with the edamame and chick peas to give it a bit of an Asian flair to it. Soy sauce. Going to use grapeseed oil as our salad oil. A couple tablespoons of that. And for a little bit more flavor, we're going to add some sesame oil. Just a little bit because the sesame oil is quite pungent. So maybe about half a teaspoon. And then a couple tablespoons about a tablespoon or two of the balsamic vinegar. Can't forget the orange juice. You want about a quarter of a cup so my guess that'll be about half an orange. The pulp is not a big deal in there either because we're going to be blending it quite a bit. And let's start blending. And there we go you can see our dressing. Nice ginger flavor to it. We have some romaine lettuce that we're going to line our dish with. We're going to drizzle most of it on top. Just give it a quick toss. Can also do this in a bowl if it makes it easier. And what we're going to do is we're going to place it in the lettuce leaves. And take the remaining bit of our dressing and drizzle it along the top. And we'll chill it for two hours before serving. Once again this is Karen Bujolt with thatsvegetarian. Now you know how to make a chick pea and edamame salad.


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