Chickpea and Edamame Salad

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

Chickpea and Edamame Salad | www.motherthyme.com

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.
Chickpea and Edamame Salad | www.motherthyme.com
Chickpea and Edamame Salad | www.motherthyme.com
 
The best part about this salad is it’s so simple to whip up. It’s perfect for a summer picnic with some fresh fruit, sparkling water and a warm baguette.
Chickpea and Edamame Salad | www.motherthyme.com
Love chickpeas? Check out these other delicious chickpea recipes!

Smashed Chickpea and Avocado Sandwich
Chickpea Pesto Salad
Mediterranean Orzo Salad with Tuna and Chickpeas

Print

Chickpea and Edamame Salad

  • Author: Jenn
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 -6 servings 1x

Ingredients

Units Scale
  • 2 15.5oz each cans chickpeas (garbanzo beans) rinsed and drained
  • 3/4 cup edamame (soy beans)
  • 1/3 cup chopped red pepper
  • 1/3 cup chopped green pepper
  • 1/4 cup diced carrots
  • 3 tablespoons dried cranberries
  • 1 garlic clove (minced)
  • Dressing
  • 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
  • Salt and pepper

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 to taste.
  5. Chill for at least 30 minutes for flavors to blend.
  6. Serve chilled.

Notes

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.

For best results after rinsing chickpeas wrap them in a towel and lightly roll them back and forth on the counter to easily remove skins. This is completely optional.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 
 
 
 
 

Similar Posts

21 Comments

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

  5. Hi, I belong to a weekly salad social, where everyone brings a different component to a “salad”. This week is was lettuce/spinach for me. Last week is was onions and olives.

    Next week I am in charge of a protein. I’m struggling a little bit because the tried and true have already been used. ( roasted chicken, kidney beans, ground taco seasoned beef…)

    This salad sounds so yummy. But I only need to bring the protein.
    I was wondering how you could dress up the beans and edemame for this salad sesh? Any ideas would be welcomed. It’s not until next Wednesday.

    Stuck in a rut in Washington (state),
    Jessica

  6. Made for supper, and we did not love it, but had some for lunch the next day and so much better!
    I think the next time I make it I will increase the edamame, carrots and cranberries just a little to give a bot mor of a pop of flavor.
    Thank you

Leave a Reply

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.