Chickpea Edamame Salad
The perfect light side dish or lunch to enjoy during the warmer months. The colorful ingredients in this rainbow salad pack in tons of health benefits too!
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Ingredients
Edamame Salad:
- 1/2 cup red pepper, diced
- 1/2 cup shredded carrots
- 1/2 cup yellow pepper, diced
- 1 cup shelled edamame, cooked
- 1/2 cup blueberries
- 1 cup quinoa, cooked
- 1 - 15 ounce can chickpeas, drained and rinsed
Dressing:
- 1/4 cup olive oil
- 2 tablespoons vinegar of your choice (balsamic vinegar, red wine vinegar, champagne vinegar, rosé vinegar, honey apple vinegar, or apple cider vinegar)
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Garnish:
- Chopped fresh herbs of your choice (mint, basil, thyme, or cilantro)
Instructions
- In a large bowl, mix all edamame salad ingredients together until combined.
- In a small bowl or mason jar, whisk or shake all dressing ingredients until smooth.
- Pour dressing over edamame salad and mix until everything is lightly coated.
- Garnish with fresh herbs, if desired. Let chill in the fridge for 10 minutes and serve cold.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
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Nutrition
Serving: 1servingCalories: 260kcalCarbohydrates: 28gProtein: 11gFat: 12gSaturated Fat: 2gSodium: 320mgFiber: 8gSugar: 8g
Tried this recipe?Tag us @cheerfulchoices and let us know how it was!