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Janelle Carss

Spicy Sushi Bean Salad

If you’ve bean meaning to eat more fibre, this Spicy Sushi Bean Salad has 15g of it per serving—not to mention a whopping 19g of protein for all y’all chasing your protein goals. It takes the classic structure of a bean salad—beans, veggies, and a dressing—and gives it a totally sushi-fied glow-up with bold umami flavours and a little kick of spice. It’s fresh, crunchy, saucy, and so ridiculously easy you’ll find yourself making it on repeat.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 to 6 servings
Course: Appetizer, Lunch, Salad
Cuisine: Canadian, Japanese
Calories: 340
Ingredients Method Video Notes

Ingredients
  

Salad
  • 2 cups frozen edamame beans, thawed cooked if not-precooked
  • 1 19-oz can (2 cups) chickpeas, drained and rinsed
  • 2 cups shredded red cabbage sub green cabbage
  • 2 cups shredded carrot
  • 1 English cucumber, thinly sliced
  • 6 green onions, thinly sliced (plus extra for garnish)
  • sesame seeds, for garnish
Dressing
  • 2 tbsp soy sauce tamari if gluten-free
  • 1 tbsp sriracha sub gochujang or hot sauce
  • 1 tbsp tahini sub peanut butter
  • 2 tbsp water
  • 1 tbsp coconut sugar sub maple syrup or agave
  • 1½ tbsp rice vinegar sub apple cider vinegar
  • 1½ tbsp fresh ginger, grated

Method
 

  1. Prep your veggies: Shred the cabbage and carrots, thinly slice the cucumber, and chop the green onions.
  2. Build the base: In a large bowl, combine the edamame, chickpeas, cabbage, carrots, cucumber, and green onions.
  3. Whisk the sauce: In a small bowl, whisk together soy sauce, sriracha, tahini, water, coconut sugar, rice vinegar, and grated ginger until smooth and creamy.
  4. Toss it all together: Pour the sauce over the salad and toss well until everything is evenly coated.
  5. Finish strong: Top with sesame seeds and extra green onions.
  6. Serve or chill: Enjoy immediately or let it sit in the fridge for 30–60 minutes to let the flavours really soak in.

Video

Notes

Substitutions and Tips

  • Spice swap: Use gochujang or your favourite hot sauce instead of sriracha
  • Bean flexibility: Swap chickpeas for white beans or double up on edamame
  • Nutty twist: Sub tahini with peanut butter for a richer, slightly sweeter vibe
  • Make it heartier: Add 1 cup cooked and cooled sushi rice for a more filling meal
  • Lean into the sushi theme: Serve with nori snack sheets for scooping—highly recommended
  • Texture tip: If making ahead, keep cucumbers separate and add just before serving for max crunch
Macros per serving (serves 4 large portions)
340 cal, 19g protein, 50g carbs, 8g fats, 15g fibre