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Fresh Chickpea Edamame Salad

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A quick, easy, and healthy salad combining chickpeas, edamame, fresh veggies, and a tangy lemon dressing. Perfect for a light lunch or meal prep with a satisfying blend of textures and flavors.

Ingredients

Scale
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1 ½ cups (225 g) shelled frozen edamame, thawed
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • ¼ cup finely chopped red onion (optional)
  • ¼ cup chopped fresh parsley (or cilantro)
  • Juice of 1 large lemon (about 3 tbsp / 45 ml)
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • ½ tsp ground cumin (optional)
  • Salt and black pepper to taste
  • ½ cup crumbled feta cheese (optional)
  • ½ cup halved cherry tomatoes (optional)

Instructions

  1. Drain and rinse the canned chickpeas thoroughly under cold water to remove excess salt and can flavors. Thaw frozen edamame by leaving them in a colander under warm running water or microwaving for 1-2 minutes. Drain well.
  2. Dice the red bell pepper and cucumber into small, bite-sized pieces. Finely chop the red onion and fresh parsley. Halve the cherry tomatoes if using.
  3. In a small jar or bowl, combine fresh lemon juice, extra virgin olive oil, minced garlic, ground cumin (if using), salt, and pepper. Shake or whisk vigorously until well blended and slightly emulsified.
  4. In a large mixing bowl, add chickpeas, edamame, chopped vegetables, and parsley. Pour the dressing over and gently toss to coat all ingredients evenly, being careful not to mash the chickpeas.
  5. Crumble feta cheese over the top and lightly toss if desired. Taste and adjust seasoning with extra salt, pepper, or lemon juice as needed. Let sit for 5-10 minutes to allow flavors to meld before serving.

Notes

Rinse canned chickpeas well to reduce canned flavor and saltiness. Do not over-thaw edamame to avoid sogginess. Chop vegetables uniformly for balanced texture. Keep dressing separate if prepping ahead to maintain crispness. Adjust seasoning gradually as chickpeas absorb flavors slowly. Substitute parsley with cilantro or other herbs for variation. Vegan version can omit feta or use vegan cheese or nuts.

Nutrition

Keywords: chickpea salad, edamame salad, healthy salad, quick salad, plant-based protein, easy meal, vegan option, gluten-free

Find it online: https://bouncybowl.com/fresh-chickpea-edamame-salad-recipe-easy-healthy-meal-ideas/