Chickpea Edamame Salad
(This Chickpea Edamame Salad has been archived on the website, but I am leaving the printer-friendly recipe here so anyone who was a fan of the salad can still find it.)
INGREDIENTS
- one 15.5 oz. can chickpeas
- 1 1/2 cup shelled cooked edamame
- 1/2 cup thinly sliced green onion (more or less to taste)
- 1 cup finely chopped fresh mint (more or less to taste)
- zest and juice of one large lemon (see notes)
- 1/2 tsp. minced garlic
- 2 T olive oil
- salt and fresh ground black pepper to taste
INSTRUCTIONS
- 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.
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34 Comments on “Chickpea Edamame Salad”
Really very nice and informative post, thanks for sharing information…
Kerri, so glad you're enjoying it. I need to try some of your versions!
Hi, Kalyn. Longtime lurker, first-time commenter. I just had to get on to tell you how much I love this salad! I have made it a few zillion times now, and I can tell you it adapts like a dream.
My favorite is actually subbing parsley for the mint and lime for the lemon. (I tried cilantro, too, and am surprised to say that the parsley works better.) Someday I might give this a whirl with some fresh orange juice and tarragon. I bet that would work, too. BIG thanks for the recipe!
Lisa, so glad it was a hit!
I made this for a group of vegan and carnivorous friends this weekend…a HUGE hit. Thank you! I shared the recipe (and leftovers) with everyone!
Corinna, I agree. I thought it was great for several days.
Also wanted to add this was even better after sitting overnight. Big batches!
Corinna, so glad you like it!
What a great salad! Delicious, refreshing,healthy, filling– I'll be making it a lot this summer. Thanks for yet another winner, Kalyn!
Quay Po Cooks, so glad you like it. (And fun hearing from someone in Malaysia too!)
This salad is a winner. It has all my favorite ingredients. I have all the ingredients so I am going to make this tonight. Thanks!
Thanks Britt. I loved it, especially with the extra mint!
Yum! That looks good.
How odd, I got the comment from Kristen in my e-mail first. Traveling Diva, I was not ignoring you, honest! So glad you like the salad!
Thanks Kristen. I am a huge mint fan. Just give me a salad with some fresh mint and I'm going to like it!
Hi Kalyn, great recipe! I absolutely love lemon and mint in fresh summer salads..yum!
Kalyn, this recipe looks delicious! I absolutely love lemon and mint in summer salads..yum!
Merrill, I love the idea of using lemon mint in this! Glad it was a hit.
So excited to see a recipe that I had all the ingredients for to go as a side dish to smoked brisket. We had this for dinner tonight and it was great. I used only about half the mint and used lemon mint which is growing like crazy around the house. Yummy! Even the three year old liked it!
KD, thanks for the vote of confidence, but having a cooking show is definitely NOT one of my goals. (I hate being on TV!)
Hi Kalyn, have you thought about taking your blog to your own cooking show? I think you have a wonderful story to tell. There's a new internet tv station called Krazy Good Food TV. If you search for that name it will come up. Anyway, they are looking for people who want their own cooking shows. It's really cool!! My neighbor has her own show there so just thought i would share.
Erin, thanks! And I like radishes, but I agree that edamame is perfect here.
Kalyn, this salad looks so tasty and refreshing! I love all of the flavors you've used, and would choose edamame over radishes any day! 🙂
Hi Roz,
Glad you're enjoying the blog. I don't want to add the blogger "followers" gadget because it takes so much sidebar room, but you can still follow from your blogger profile. Here are instructions for How to Follow Blogs in Blogger.
You can also follow my blog via Twitter, Facebook, RSS reader, or e-mail subscription. Those icons are at the top of the right column.
Kalyn, I think that I must be the one and only soul on the planet that has not had the delight of tasting edamame yet!!! I need to get with it, try your recipe, and join the party, huh? How do I subscribe to your blog via blogger? Any way possible? I'm trying to follow you. Hugs, Roz
Torview Toronto, glad you like it!
Shannon, how great to hear about kids who enjoy this type of healthful food! Hope they like it.
My little girls LOVE garbanzo beans and "pops" (their name for edamame.) Can't wait to try this out for their lunches this summer!
this looks flavourful and aromatic
delicious looking salad
Joanne, I am crazy about mint; glad you're starting to like it.
Nisrine, mint is so good early in the year when the leaves are young!
Lydia, I was so happy when I found them. Do you have Kroger there (it's a Kroger product.)
Briarwood Farm, hope you enjoy! This will be great for hot weather.
CJ, hope you like it!
I have a bag of edamame in the freezer. This recipe is perfect for our weekend cookout.
Thanks Kalyn
I have an abundance of mint in my garden and several cans of garbanzo beans in the pantry – going to pick up some edamame and make this for dinner. It's steaming here in Florida and this is such a refreshing dish. Thanks Kalyn!
I need to look for those bags of edamame to keep in the freezer. They're delicious in so many summer salads.
Your salad looks fresh, delicious and perfect for summer, Kalyn. I just made a salad with mint yesterday. I don't what it is but mint is so tasty right now; the one I bought was the most fragrant I've ever had.
I didn't used to love mint but I've really started to come around to it! What a delicious salad! Two of my favorite legumes!