Chickpea Edamame Salad Recipe
Introduction
This Chickpea Edamame Salad is a fresh, protein-packed dish perfect for a light lunch or side. Combining crunchy vegetables with chickpeas and edamame creates a satisfying texture and wholesome flavor. Add tuna or feta to make it even more filling.
Ingredients
- 1 1/2 cups shelled edamame (about 9 oz)
- 15.5 oz canned chickpeas, drained
- 1 large red bell pepper
- 1 large cucumber
- Canned tuna or salmon (optional)
- Feta cheese (optional)
- Olive oil (optional)
- Ground black pepper (optional)
Instructions
- Step 1: Chop the red bell pepper and cucumber into bite-sized pieces, then place them in a large mixing bowl.
- Step 2: Drain the canned chickpeas thoroughly and add them to the bowl with the chopped vegetables.
- Step 3: Add the shelled edamame to the mixing bowl and stir all the ingredients together until well combined.
- Step 4: For a more filling salad, mix in 2 cans of drained canned salmon, 3/4 cup crumbled feta, 1 tablespoon olive oil, and season with ground black pepper to taste before serving.
Tips & Variations
- Try swapping canned salmon with canned tuna for a different flavor.
- Add fresh herbs like parsley or cilantro for extra freshness.
- Use a squeeze of lemon juice or a splash of vinegar to brighten the flavors.
- For a vegan option, omit the cheese and fish and use a drizzle of tahini or your favorite dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days. If you added tuna or salmon, consume within 2 days for best freshness. Re-stir gently before serving, and enjoy cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen edamame instead of fresh?
Yes, frozen shelled edamame works well. Simply thaw and drain before adding to the salad.
What can I use instead of canned chickpeas?
You can cook dry chickpeas from scratch or substitute with other beans like cannellini or great northern beans for a different texture.
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Chickpea Edamame Salad Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A fresh, protein-packed Chickpea Edamame Salad featuring crunchy bell pepper and cucumber, with optional additions like feta, canned tuna, or salmon for an extra boost. This easy no-cook salad is perfect as a light lunch or a nutritious side dish.
Ingredients
Main Ingredients
- 1 1/2 cups shelled edamame (about 9 oz)
- 15.5 oz canned chickpeas, drained
- 1 large red bell pepper, chopped
- 1 large cucumber, chopped
Optional Add-Ins
- Canned tuna or salmon (2 cans, drained)
- 3/4 cup crumbled feta cheese
- 1 tbsp olive oil
- Ground black pepper to taste
- Cottage cheese (for serving)
- Cooked chicken (for serving)
Instructions
- Prepare Vegetables: Chop the red bell pepper and cucumber into bite-sized pieces, then add them to a large mixing bowl.
- Add Chickpeas: Drain the canned chickpeas thoroughly and add them to the same large mixing bowl with the chopped vegetables.
- Incorporate Edamame: Add the shelled edamame to the mixing bowl and stir all ingredients together until well combined.
- Customize Your Salad: To make the salad more filling and protein-rich, add 2 cans of drained canned salmon, 3/4 cup of crumbled feta, 1 tablespoon of olive oil, and ground black pepper to taste. Mix everything to combine evenly.
- Serve: Serve the salad as is or with additional cottage cheese, feta, or cooked chicken as desired for a nutritious meal.
Notes
- This salad is best served chilled or at room temperature.
- For a vegan option, omit feta and canned fish.
- Make sure to drain canned ingredients well to avoid excess moisture.
- Use fresh, crisp vegetables for best texture.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: Chickpea salad, Edamame salad, protein salad, no-cook salad, Mediterranean salad, tuna salad, healthy lunch
