Mix all dressing ingredients in a blender until smooth and creamy.
Cook the edamame according to package directions.
Heat a skillet (cast iron works well) over high heat. Add chickpeas and toast them for about 5-8 minutes or until they start to brown or get slightly charred. Add olive oil over chickpeas and mix. Add cumin, cayenne pepper, ground ginger and toss to coat. Decrease heat to medium and stir in cashews and pistachios if using. Cook until cashews and pistachios start to brown.
Toss edamame, chickpeas/cashew mixture, and apples in a large bowl. Add salt and pepper to taste. Mix in desired amount of dressing (usually ~¼-1/2 cup). NOTE: you will not use all the dressing. I usually add a little bit and then add more right before eating if I make this ahead of time. Garnish with fresh basil if desired. Serve warm or cold
You can replace the ginger root with 1 ¼ teaspoon dried ginger.
Make sure the chickpeas are dry so they can get nice and crispy.
If you want more heat, add an extra ⅛ teaspoon cayenne pepper.
Don't toss all of the salad with the dressing as it soaks it up. Save some of the avocado dressing for when you eat.