Looking for a light yet satisfying dish that’s perfect for lunch, a side at dinner, or even as a refreshing snack? My Chickpea and Edamame Salad is packed with nutritious ingredients and vibrant flavors. It’s easy to make, requires minimal prep, and delivers a delightful taste and texture. Plus, it’s ideal for meal prepping, making it a go-to choice for busy weeks.
Why You’ll Love This Recipe:
- It’s a nutrient-dense, balanced salad that can easily be customized with your favorite vegetables and herbs.
- The combination of chickpeas and edamame provides a hearty texture and a delightful crunch, making each bite satisfying.
- It’s a fantastic way to incorporate more plant-based protein and fiber into your diet without compromising on taste.
Here are the Main Ingredients you will need for this Recipe:
Step-by-Step Instructions:
In a large bowl, combine chickpeas, cooked edamame, cucumber, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the chickpea and edamame mixture. Toss until evenly coated. Garnish with fresh parsley and serve chilled or at room temperature.
Recipe Notes and Modifications:
- For extra flavor, lightly toast the chickpeas in a skillet with a pinch of smoked paprika or cumin before adding to the salad.
- Use frozen shelled edamame for convenience; thaw and cook as per package instructions.
- Pair with a protein like grilled chicken, salmon, or tofu to make it a full meal.
- Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle.
Other Recipes you May Enjoy:
This Chickpea and Edamame Salad is a simple yet delightful way to enjoy fresh, nutritious ingredients while keeping things light and easy. Perfect as a quick fix during busy weeks, it’s a versatile dish that’s as satisfying as it is healthy. Enjoy!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Chickpea and Edamame Salad
6
Servings10
minutes0
minutes141
kcal120
10
minutesTo track this recipe on My Fitness Pal, search TBB Chickpea and Edamame Salad
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
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Ingredients
540 g chickpeas (1 can, drained and rinsed)
150 g shelled edamame (cooked, approximately 1 cup)
200 g cucumber (diced, approximately 1 cup)
80 g red onion (finely chopped, approximately ½ cup)
1 clove garlic, chopped
15 ml olive oil (1 tbsp)
45 ml lemon juice (3 tbsp)
1 Tbsp fresh parsley (chopped or can sub 1-2 tsp freeze dried parsley)
Salt and pepper to taste
Directions
- In a large bowl, combine chickpeas, cooked edamame, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the chickpea and edamame mixture. Toss until evenly coated. Garnish with fresh parsley and serve chilled or at room temperature.
Recipe Notes & Modifications
- For extra flavor, lightly toast the chickpeas in a skillet with a pinch of smoked paprika or cumin before adding to the salad.
- Use frozen shelled edamame for convenience; thaw and cook as per package instructions.
- Pair with a protein like grilled chicken, salmon, or tofu to make it a full meal.
- Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the dressing may settle.
Nutrition Facts
- Serving Size: 120g
- Total number of serves: 6
- Calories: 141kcal
- Carbohydrates: 18g
- Protein: 7.3g
- Fat: 4.7g
- Fiber: 4.3g
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