Description
This Edamame Chickpea Protein Salad is a vibrant, protein-packed powerhouse that transforms your lunch game. It’s a satisfying, nutritious meal that combines wholesome ingredients into one delicious bowl.
Ingredients
Scale
- 2 cups shelled, frozen edamame
- 1 can chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the Edamame: If using frozen shelled edamame, steam or boil them in lightly salted water for 3-5 minutes until tender-crisp. Transfer to an ice bath to stop cooking, then drain.
- Rinse and Drain Chickpeas: Rinse canned chickpeas under cold running water until no more foam appears, then drain well.
- Chop the Vegetables: Finely dice the red onion, cucumber, and bell pepper into bite-sized pieces. Halve the cherry tomatoes and roughly chop the fresh parsley and cilantro.
- Whisk the Dressing: In a small bowl or jar, combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, salt, and black pepper. Whisk or shake until emulsified.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled edamame, rinsed chickpeas, diced cucumber, bell pepper, red onion, halved cherry tomatoes, and chopped herbs.
- Dress and Toss: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Taste and Adjust: Taste the salad and adjust seasoning with salt, pepper, or lemon juice as needed.
- Serve or Chill: Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Lunch
- Method: Mixing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: This salad is versatile and can be meal-prepped. Store the dressing separately to keep the vegetables crunchy. Feel free to add grilled chicken, baked tofu, or nuts for extra protein and texture.