Chickpea and Edamame Salad with Lemon and Mint
I’m crazy about fresh mint, and this Chickpea and Edamame Salad with Lemon and Mint is something I’d happily eat as a side dish all summer long! And this tasty salad is gluten-free, dairy-free, low-glycemic, and vegan.
Everyone who loves chopped fresh mint in a salad, raise your hand! My hand is high in the air, and if yours is too, you must try this Chickpea and Edamame Salad with Lemon and Mint! I ate this easy salad combination with chickpeas, edamame, chopped mint, and both lemon zest and juice for lots of lemon flavor for a tasty lunch, with a squeeze of fresh lemon juice to perk up the flavor after it had been in the fridge, and I think it would also make an interesting side dish for any type of grilled meat, chicken, or fish.
I found the salad recipe that inspired this one in The South Beach Diet Super Quick Cookbook, but I changed the recipe quite a bit, leaving out radishes in favor of edamame, subbing green onions for red onion, and using far more lemon and mint than the original recipe did. I have lots of mint in my garden, so I used a full cup of chopped mint, but if you’re buying mint from the store you can definitely use less. And if you’re really a mint lover like I am, be sure to check after the recipe for more ideas for salads with fresh mint!
Drain the chickpeas into a colander placed in the sink and then rinse with cold water until no more foam appears. I used all the zest and juice from a large lemon (and even added a little more lemon juice when I tasted the finished salad.) Be sure to zest the lemon first, and then squeeze the juice. In a bowl big enough to hold all the salad ingredients, whisk together the lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper.
Add the chickpeas and stir to coat them with the dressing. Let chickpeas marinate while you prep the other ingredients. I used “cook in the bag” frozen Edamame that made this recipe really easy. When the edamame is cooked, drain it well in the same colander. I used 1/2 cup sliced green onion, but you can use less if you’re not that fond of onions.
I used a full cup of finely chopped mint, but again you can use less if that suits your taste better. Add the drained edamame, sliced green onion, and chopped mint to the salad bowl and stir to combine. Taste for seasoning (I added more lemon juice and a tiny bit more salt.) Serve right away or refrigerate until you want to eat it.
More Mint Loving Recipes from Kalyn:
Cucumber and Avocado Salad with Lime, Mint, and Feta
Quinoa Tabbouleh Salad with Parsley and Mint
Spicy Shredded Carrot Salad with Mint, Cilantro, Green Onion, Lime, and Jalapeno
Cannellini Beans in Mint Marinade
Fattoush (Lebanese Salad with Mint, Parsley, Sumac, and Pita Chips)
Chickpea (Garbanzo Bean) and Edamame Salad with Lemon and Mint
I’m crazy about fresh mint, and this Chickpea and Edamame Salad with Lemon and Mint is something I’d happily eat as a side dish all summer long!
- 1 can (15.5 oz) chickpeas
- 1 1/2 cup shelled cooked edamame
- 1/4 – 1/2 cup thinly sliced green onion (scallions)
- 1 cup finely chopped fresh mint (or less)
- zest and juice of one large lemon (at least 1 T zest and 2-3 T juice + more juice for seasoning the finished salad if desired)
- 1/2 tsp. minced garlic
- 2 T olive oil
- salt and fresh ground black pepper to taste
- Drain garbanzo beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well (I pat them dry with a paper towel if they still seem wet.)
- If using frozen edamame, microwave for about 5 minutes. (You can microwave the desired amount in a glass bowl covered with cling-wrap, or use the microwave-in-the-package kind like I did.)
- Zest the lemon using a microplane grater or the finest side of a regular grater, then squeeze the lemon juice. You need at least 1 T lemon zest and 2-3 T lemon juice.
- In a plastic or glass bowl large enough to hold all the salad ingredients, whisk together the lemon zest, lemon juice, minced garlic, olive oil, salt, and fresh ground black pepper.
- Add the drained chickpeas and stir so the beans are well-coated with dressing. Let beans marinate in the dressing while you prep the other ingredients.
- When edamame is cooked, drain well in the same colander you used for the beans. Thinly slice green onions.
- Wash mint, spin dry or dry with paper towels, and finely chop enough to make 1 cup chopped mint, or less if you’re not that fond of mint.
- Add the edamame, sliced green onions, and chopped mint to the bowl with the chickpeas and stir until ingredients are well combined. Taste for seasoning and add more salt, pepper, or lemon juice as desired. (I added more lemon juice and a tiny bit of salt.) Serve right away or refrigerate until you’re ready to eat it.
- This still tasted great after it had been in the fridge overnight, but I added a little more lemon juice to brighten the flavor.
This recipe was adapted quite a bit from one found in The South Beach Diet Super Quick Cookbook.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
A salad with chickpeas and edamame is too high in carbs for a low-carb diet. However, everything in this salad is a great choice for a low-glycemic eating plan, and this salad would be a perfect take-to-work-for-lunch salad or side dish salad for any phase of the South Beach Diet. For South Beach, dried beans and soybeans are both limited for Phase One, so use portion control.
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