Bulgogi Bean Salad with Scallion-ginger Dressing

Ingredients

I drop one of these super simple, healthy, prep-able salad recipes every single week and this week is a Bulgogi inspired bean salad with a delicious scallion-ginger dressing.

Full written recipe with metric measurements, macros, fiber, and low-calorie/high protein versions are available at the link in my bio.

6 tbsp light soy sauce (90ml)

1 16oz can chickpeas, drained & rinsed

1 12oz bag frozen fully cooked edamame, thawed

1 tbsp grated ginger (15g)

5 small cucumbers, diced

1 tbsp sesame oil (15ml)

1 tbsp honey (15ml)

2 tbsp sesame seeds, plus additional to taste (optional)

1 large green pepper, diced

2 garlic cloves, grated (6g)

1 small red pepper, diced

1/2 bunch cilantro, minced

Juice from 1/2 lemon

1/2 bunch scallion green tops only, minced

Directions

In a large bowl, combine chickpeas, edamame, ginger, cucumbers, sesame oil, honey, and sesame seeds.

Add green pepper, garlic, red pepper, cilantro, lemon juice, and scallions. Mix well.

Taste and adjust seasoning, adding more sesame seeds if desired.

Serve immediately or refrigerate for later.