Edamame Chickpea Salad

Ingredients

Making this bean salad with edamame is easy and only requires a few, fresh ingredients. Take a look at the ingredient list below.

For the full recipe with the quantities, see the recipe card at the bottom.

• Chickpeas, use canned chickpeas in this salad, it’s a real time saver! You can also boil your own chickpeas, just follow the packet instructions and let them cool down to room temperature before adding to this chickpea salad.
• Edamame, buy frozen edamame that is already shelled, let them defrost before adding to the salad.
• Fresh cilantro or parsley, chopped. Fresh herbs ads so much flavor!
• Scallions (green onion), thinly sliced, both white and green parts.
• Sesame seeds
, use white or black seeds or a mix of both. They taste ever better if lightly toasted in a dry pan until fragrant. 

Dressing

• Avocado oil or extra virgin olive oil
• Lime, juiced, adds freshness to the dressing. Freshly squeezed lime tastes best, but lemon juice, apple cider vinegar or rice vinegar can also be used.
• Soy sauce, ads so much flavor and depth to this dressing.
• Maple syrup, or other liquid sweetener like agave or honey if not vegan. To balance out the acid from the lime juice.
• Fresh ginger, peeled and grated. Grated canned ginger also works well.
• Garlic, minced. A little garlic ads a little bite and a lot of flavor to this ginger and lime dressing. If you are a big garlic lover, add 2 cloves.
• Red pepper flakes, add more to taste for a spicy dressing
• 
Sea salt and ground black pepper, to taste

See recipe card for quantities.

Instructions

Making this edamame salad recipe is really easy and fast. Just follow the step-by-step photos below. 

For the full instructions see the recipe card at the bottom.

Substitutions

• Onion – Scallions (green onion) ads a nice crunch and bite to this salad. They can also be replaced with copped red onions or shallots. Or it can also be substituted with this easy pickled red onion for a milder taste.
• Beans – Instead of chickpeas, canned beans or lentils can also be used, to make a lentil edamame salad. A mix or beans, chickpeas or lentils also tastes great with the edamame. Another salad with canned beans is this Tuscan bean salad.
• Herbs – instead of chopped fresh herbs, frozen can also be used. Use a mix or herbs like parsley, oregano or cilantro, or just one of them if you prefer.  

Variations

• Veggies – Add more veggies to this cold edamame salad, like chopped cucumber for extra crunch, or some finely chopped carrots. Make it an avocado edamame salad by adding some diced avocado, just like in this Chickpea salad with avocado.
• Lentils – For extra protein, add some canned lentils to the mix of edamame and chickpeas, or try this Lentil and chickpea salad.
• Spicy – To make a spicy edamame salad, add more red chill flakes to taste, some chopped fresh chili or jalapeño.
• Grains – For a heartier salad, add some cooked and cooled rice, couscous, farro, barley or quinoa, or look at this Quinoa and lentil salad.
• Nuts – Add some chopped nuts like peanuts or cashews to make it a crunchy edamame salad.

Storage

This healthy and protein packed edamame salad makes a great side to any meal. It will keep for about 3-4 days in an airtight container, stored in the fridge. Keep a big batch in the fridge and serve throughout the week as a side dish, or light lunch or dinner. Toss the salad well before serving leftovers, since the dressing with gather at the bottom of the container. 

This salad does not freeze well, so I don’t recommend that.

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