Kalyn's Kitchen

Chickpea Edamame Salad

I’m crazy about fresh mint, and this Chickpea Edamame Salad that has lemon and mint is something I’d happily eat all summer long!

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Top photo for Chickpea and Edamame Salad with Lemon and Mint

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 Edamame Salad!  I ate this easy salad combination with chickpeas, edamame, chopped mint, and lots of lemon flavor for a tasty lunch. And then I kept eating it with a squeeze of fresh lemon juice to perk up the flavor after it had been in the fridge! This was a great lunch salad, and 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 (affiliate link) 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 out my post on Cooking with Fresh Mint!

What ingredients do you need for this recipe?

  • canned chickpeas
  • shelled cooked edamame
  • green onion
  • chopped fresh mint
  • zest and juice of one large lemon (I used my fresh-frozen lemon juice ) (see notes) 
  • Minced Garlic (affiliate link)
  • Olive Oil (affiliate link)
  • salt and fresh ground black pepper to taste

What are Chickpeas?

Chickpeas are also called Garbanzo Beans, and they’re a popular legume that’s used all over the world.

What is Edamame?

Edamame are immature soybeans that are low in carbs and nutritious, and they’re often served as an appetizer in Japanese restaurants. Read more about Edamame and how to use them.

Process collage photo for Chickpea and Edamame Salad with Lemon and Mint

How to Make Chickpea Edamame Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Drain the chickpeas into a colander placed in the sink and then rinse with cold water until no more foam appears.
  2. 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.)
  3. Be sure to zest the lemon first, and then squeeze the juice.
  4. 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.
  5. Add the chickpeas and stir to coat with the dressing. Let chickpeas marinate while you prep the other ingredients.
  6. I used “cook in the bag” frozen Edamame that made this recipe really easy.
  7. When the edamame is cooked, drain it well in the same colander.
  8. I used 1/2 cup sliced green onion, but you can use less if you’re not that fond of onions.
  9. I used a full cup of finely chopped mint, but again you can use less if that suits your taste better.
  10. Add the drained edamame, sliced green onion, and chopped mint to the salad bowl and stir to combine. 
  11. Taste for seasoning (I added more lemon juice and a tiny bit more salt.) 
  12. Serve right away or refrigerate until you want to eat it.

Close-up photo for Chickpea and Edamame Salad with Lemon and Mint

More Mint Loving Recipes from Kalyn:

Cucumber Avocado Salad
Quinoa Tabbouleh Salad
Spicy Carrot Salad
Cannellini Bean Salad with Mint
Fattoush Lebanese Salad

Top photo for Chickpea and Edamame Salad with Lemon and Mint

Chickpea Edamame Salad

Yield 6 servings
Prep Time 15 minutes
Total Time 15 minutes

Chickpea Edamame Salad is flavored with lemon and mint, and this is something I’d happily eat as a side dish all summer long. And I love this salad with plenty of mint!


  • 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


  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.


You need at least 1 T zest and 2-3 T lemon juice, plus more juice for seasoning the finished salad if desired.

This recipe was adapted quite a bit from one found in The South Beach Diet Super Quick Cookbook. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 317mgCarbohydrates: 26gFiber: 7gSugar: 9gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
A salad with chickpeas and edamame is too high in carbs for a strict 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 salad for any phase of the original South Beach Diet. For South Beach, dried beans and soybeans are both limited for Phase One, so use portion control.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2011. It was last updated with more information in 2021.

Pinterest image of Chickpea Edamame Salad

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    34 Comments on “Chickpea Edamame Salad”

  1. Thanks Kristen. I am a huge mint fan. Just give me a salad with some fresh mint and I'm going to like it!

  2. Hi Kalyn, great recipe! I absolutely love lemon and mint in fresh summer salads..yum!

  3. Kalyn, this recipe looks delicious! I absolutely love lemon and mint in summer salads..yum!

  4. Merrill, I love the idea of using lemon mint in this! Glad it was a hit.

  5. 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!

  6. KD, thanks for the vote of confidence, but having a cooking show is definitely NOT one of my goals. (I hate being on TV!)

  7. 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.

  8. Erin, thanks! And I like radishes, but I agree that edamame is perfect here.

  9. 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! 🙂

  10. 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.

  11. 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

  12. Torview Toronto, glad you like it!

    Shannon, how great to hear about kids who enjoy this type of healthful food! Hope they like it.

  13. My little girls LOVE garbanzo beans and "pops" (their name for edamame.) Can't wait to try this out for their lunches this summer!

  14. this looks flavourful and aromatic
    delicious looking salad

  15. 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!

  16. I have a bag of edamame in the freezer. This recipe is perfect for our weekend cookout.

    Thanks Kalyn

  17. 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!

  18. I need to look for those bags of edamame to keep in the freezer. They're delicious in so many summer salads.

  19. 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.

  20. 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!