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 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.
Love chickpeas? Check out these other delicious chickpea recipes!
Smashed Chickpea and Avocado Sandwich
Chickpea Pesto Salad
Mediterranean Orzo Salad with Tuna and Chickpeas
Chickpea and Edamame Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 -6 servings 1x
- 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)
- 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
- In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, dried cranberries, minced garlic and set aside.
- In a small bowl combine grapeseed oil, olive oil, vinegar, sugar, oregano, basil and rosemary. Whisk until blended.
- Pour dressing over chick peas and gently toss.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes for flavors to blend.
- 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.
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.