Step 1

Wash all your vegetables and then chop them into bite size pieces.  I like to make sure they are all about the same size, and a similar size to the chickpeas.  Add chopped vegetables to a large bowl and then add the edamame, chickpeas, cilantro and green onions.

Step 2

Add all dressing ingredients to a jar, or bowl, and whisk until completely combined.  Give the dressing a taste and adjust seasonings as needed.

Step 3

Pour the dressing over the salad, you don’t have to use all of it, and then mix everything together well.  Add extra toasted sesame seeds and fresh herbs as a garnish, if desired.  Serve immediately, or refrigerate for 2-3 days.