Chickpea and Edamame Salad

 A delicious Chickpea and Edamame Salad — enjoy as a light meal or as a delicious side dish.

 
A few weeks ago I stopped in our local warehouse store to pick up our weekly supply of diapers.  As usual I was out shopping on very little to eat and was walking around the store starving.  I figured I would grab something to eat at the store to munch on driving home.  Since I wasn’t in the mood for a hundred count box of Ho Ho’s I stumbled upon this fresh chickpea salad that look like it would satisfy my hunger.  This salad was so good I nearly ate the entire thing driving home.
 
Since then, I have recreated this salad at home and is now a salad I have made and ready to dive a fork into whenever I need a few bites of something while I am chasing the twins.  It is light, refreshing and full of dried herbs such as basil, oregano and rosemary that really compliment this salad well.
 
The best part about this salad; it is so simple to whip up.  It is perfect for a summer picnic in the park with some fresh fruit, sparkling water and a warm baguette.
 
 
 
Chickpea and Edamame Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings

Chickpea and Edamame Salad

Ingredients

  • 2 (15.5oz each) cans chickpeas (garbanzo beans) rinsed and drained
  • 3/4 cup edamame (soy beans)
  • 1/3 cup red pepper, chopped
  • 1/3 cup green pepper, chopped
  • 1/4 cup carrots, diced
  • 3 tablespoons dried cranberries
  • 1 garlic clove, minced
  • salt and pepper to taste
  • Cressing
  • 2 tablespoons grapeseed oil
  • 2 tablespoons olive oil
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried rosemary

Instructions

  1. In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, dried cranberries, minced garlic and set aside. 
  2. In a small bowl combine grapeseed oil, olive oil, vinegar, sugar, oregano, basil and rosemary.  Whisk until blended.
  3. Pour dressing over chick peas and gently toss.
  4. Season with salt and pepper. 
  5. Chill for at least 30 minutes for flavors to blend.
  6. Serve chilled.

You can find shelled edamame in the produce section.  I find it more economical to purchase frozen edamame, cook them quickly and they easily pop out of the pods. 

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Comments

  1. says

    First of all, I’m so impressed that you chose something so healthy – I always tend to go for that box of hohos! And this looks so good – I want to dig in with a spoon right now!

  2. says

    I love the nuttiness of garbanzo beans and the added protein boost from the Edamame beans make this salad irresistible ! I also commend you for giving details about what Edamame beans are, where to find them and what to do with them ! So many recipes I have come across in my travels, assume that the reader is familiar with all the ingredients….bravo !!

  3. Penelope says

    What a wonderful salad…colorful, healthy, tasty. Thanks for sharing this. May daughter-in-law made this salad for us this past weekend. Even our 15 1/2 month old grandson loved it. I’ll be buying the ingredients next run to the grocery store.

  4. LuAnn Vagle says

    Made this salad this morning, great, light and tasty. I added a tbspn of fresh lemon juice, made it even better, thank u!

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