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
Scale
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
