Edamame beans contain all 9 essential amino acids, making this the only complete plant protein that tastes like candy.
Sriracha Sesame Edamame Meal Prep Salad
Dive into this vibrant Sriracha Sesame Edamame Meal Prep Salad, where crunchy cucumbers and colorful peppers meet protein-packed chickpeas and edamame. Drizzled with a zesty Sriracha dressing, this salad is not just a meal—it's a flavor explosion that’s perfect for your weekly meal prep! Get ready to spice up your lunch routine!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1/2 bunch cilantro, minced
- 5 small cucumbers, diced
- 1 tbsp grated ginger (15 ml)
- 1 large green pepper, diced
- Juice of 1/2 a lemon
- 1 small red pepper, diced
🫙Pantry Staples(4)
- 2 tbsp brown sugar (30 ml)
- 1 (16 oz) can chickpeas, drained & rinsed (28.4 g)
- 1 tbsp sesame oil (15 ml)
- 1/4 cup Yellowbird Blue Agave Sriracha (60 ml)
🍯Sauces & Condiments(1)
- 1/3 cup light soy sauce (79.2 ml)
📦Other(4)
- Chili flakes, sesame seeds, and additional Yellowbird to tasteoptional
- 1 (12 oz) bag frozen, fully cooked edamame, thawed (340 g)
- 1/2 bunch scallions, greens only
- 2 tbsp sesame seeds (30 ml)
👨🍳 Instructions
- 1
Dice your cucumbers, green bell pepper, and red bell pepper to a size similar to the chickpeas. Mince the cilantro.
- 2
Combine all Sriracha Sesame Dressing ingredients in a bowl and whisk together thoroughly.
- 3
In a large bowl, add the cucumbers, green bell pepper, red bell pepper, edamame, and chickpeas. Add the dressing in stages, mixing until everything is evenly coated.
- 4
Fold in the cilantro, chili flakes, and sesame seeds.
- 5
Taste and adjust seasoning with additional Yellowbird Blue Agave Sriracha and salt as needed.
💡 Pro Tips
- ✓Blanch frozen edamame in 212°F salted water for exactly 2-3 minutes, then shock in ice water to halt cooking and preserve the bright green color and firm texture that prevents mushiness during meal prep storage.technique2-3 minutes at 212°F
- ✓Salt cucumber dice with 1 teaspoon kosher salt per cup and let drain for 15 minutes to extract excess water, preventing the salad from becoming watery over 3-5 days of meal prep storage.timing15 minutes
- ✓Toast sesame seeds in a dry pan at medium heat (325°F surface temp) for 2-3 minutes until golden to activate oils and intensify nutty flavor, as raw seeds provide minimal taste impact.ingredient325°F for 2-3 minutes
- ✓Add dressing in 3 stages rather than all at once because vegetables absorb dressing at different rates - this ensures even coating without overdressing some components.technique3 stages
- ✓Store cilantro and sesame seeds separately until serving because chlorophyll breaks down in acidic dressings within 24 hours, turning cilantro brown and bitter.timing24 hours
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Edamame beans contain all 9 essential amino acids, making this the only complete plant protein that tastes like candy.
Sriracha Sesame Edamame Meal Prep Salad
Dive into this vibrant Sriracha Sesame Edamame Meal Prep Salad, where crunchy cucumbers and colorful peppers meet protein-packed chickpeas and edamame. Drizzled with a zesty Sriracha dressing, this salad is not just a meal—it's a flavor explosion that’s perfect for your weekly meal prep! Get ready to spice up your lunch routine!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 1/2 bunch cilantro, minced
- 5 small cucumbers, diced
- 1 tbsp grated ginger (15 ml)
- 1 large green pepper, diced
- Juice of 1/2 a lemon
- 1 small red pepper, diced
🫙Pantry Staples(4)
- 2 tbsp brown sugar (30 ml)
- 1 (16 oz) can chickpeas, drained & rinsed (28.4 g)
- 1 tbsp sesame oil (15 ml)
- 1/4 cup Yellowbird Blue Agave Sriracha (60 ml)
🍯Sauces & Condiments(1)
- 1/3 cup light soy sauce (79.2 ml)
📦Other(4)
- Chili flakes, sesame seeds, and additional Yellowbird to tasteoptional
- 1 (12 oz) bag frozen, fully cooked edamame, thawed (340 g)
- 1/2 bunch scallions, greens only
- 2 tbsp sesame seeds (30 ml)
👨🍳 Instructions
- 1
Dice your cucumbers, green bell pepper, and red bell pepper to a size similar to the chickpeas. Mince the cilantro.
- 2
Combine all Sriracha Sesame Dressing ingredients in a bowl and whisk together thoroughly.
- 3
In a large bowl, add the cucumbers, green bell pepper, red bell pepper, edamame, and chickpeas. Add the dressing in stages, mixing until everything is evenly coated.
- 4
Fold in the cilantro, chili flakes, and sesame seeds.
- 5
Taste and adjust seasoning with additional Yellowbird Blue Agave Sriracha and salt as needed.
💡 Pro Tips
- ✓Blanch frozen edamame in 212°F salted water for exactly 2-3 minutes, then shock in ice water to halt cooking and preserve the bright green color and firm texture that prevents mushiness during meal prep storage.technique2-3 minutes at 212°F
- ✓Salt cucumber dice with 1 teaspoon kosher salt per cup and let drain for 15 minutes to extract excess water, preventing the salad from becoming watery over 3-5 days of meal prep storage.timing15 minutes
- ✓Toast sesame seeds in a dry pan at medium heat (325°F surface temp) for 2-3 minutes until golden to activate oils and intensify nutty flavor, as raw seeds provide minimal taste impact.ingredient325°F for 2-3 minutes
- ✓Add dressing in 3 stages rather than all at once because vegetables absorb dressing at different rates - this ensures even coating without overdressing some components.technique3 stages
- ✓Store cilantro and sesame seeds separately until serving because chlorophyll breaks down in acidic dressings within 24 hours, turning cilantro brown and bitter.timing24 hours