(This Chickpea Edamame Salad has been archived on the website, but I am leaving the printer-friendly recipe here so anyone who was a fan of the salad can still find it.)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

  1. Drain garbanzo beans into a colander placed in the sink and rinse well with cold water until no more foam appears. 
  2. Let beans drain well (I pat them dry with a paper towel if they still seem wet.)
  3. 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.)
  4. 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.
  5. 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.
  6. 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.
  7. When edamame is cooked, drain well in the same colander you used for the beans.  Thinly slice green onions.
  8. 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.
  9. 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.
  10. 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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