Edamame & Chickpea Salad

Name: Edamame & Chickpea Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g edamame (frozen, shelled); 240 g chickpeas (dried, soaked overnight and boiled until tender, or canned equivalent drained and rinsed); 1 pcs cucumber (medium, diced); 150 g cherry tomato (halved); 0.5 pcs red onion (small, finely chopped); 2 tbsp olive oil (extra virgin); 2 tbsp lemon juice (freshly squeezed); 0.25 tsp salt; 1 pinch black pepper; 3 tbsp cilantro (fresh, chopped)

RATING

0.0/5

TASTE SCORE

8/10

A fresh, crunchy salad that brings together tender edamame and hearty chickpeas with crisp cucumbers and a zesty lemon dressing. Ready in just 15 minutes, this protein-packed salad works as a light lunch, a vibrant side dish, or a meal-prep hero that stays delicious for days.

PREP

10m

COOK

SERVES

1 CUP

389 cal

SERVINGS

METHOD · 6 STEPS

prep
Prepare the chickpeas from scratch.
Soak chickpeas overnight in plenty of water. Drain, rinse, and place in a pot with fresh water. Bring to a boil over high heat, then reduce to a simmer and cook until tender but not mushy, about 45 to 60 minutes. Drain well and let cool completely.
TIPCook chickpeas a day ahead and refrigerate — they hold their shape better and cool faster.
boil · ~4 min
Cook the edamame.
Bring a small pot of water to a rolling boil. Add the frozen edamame and cook for 3 to 4 minutes until bright green and tender. Drain immediately and rinse under cold water to stop the cooking. Shake off excess water.
prep
Chop the fresh vegetables.
1.Dice the cucumber into small, even cubes.
2.Halve the cherry tomatoes.
3.Finely chop the red onion.
mix
Make the lemon dressing.
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined and slightly emulsified.
TIPWarm the lemon slightly and roll it firmly on the counter before juicing — you'll get nearly twice the juice.
assemble
Toss everything together.
In a large mixing bowl, combine the cooled chickpeas, edamame, cucumber, cherry tomatoes, and red onion. Pour the dressing over the top and toss gently until everything is evenly coated. Fold in the fresh cilantro just before serving.
rest · ~10 min
Rest the salad for deeper flavor.
Let the salad sit at room temperature for 10 minutes to allow the flavors to meld. Toss once more before serving. Serve chilled or at room temperature.
TIPThis salad tastes even better the next day. Make it ahead and store in the fridge for up to 3 days.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best texture, cook chickpeas until just tender but still holding their shape—overcooking makes them mushy.
2
Rinse frozen edamame under cold water immediately after boiling to lock in their bright green color and crisp bite.
3
Dice cucumber into uniform small cubes so every forkful gets an even crunch without watery chunks.
4
Let the salad rest for 10 minutes after tossing to let the lemon dressing soak into the beans and vegetables.
5
Store leftovers in an airtight container in the fridge for up to 3 days—the flavors meld and improve overnight.
6
If using canned chickpeas, drain and rinse thoroughly to remove excess sodium and prevent a tinny taste.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 150g of crumbled feta or diced grilled chicken breast for extra protein and richness, ideal for a post-workout meal.

low oil

Low-oil

Replace the olive oil with an equal amount of Greek yogurt or mashed avocado to create a creamy, lower-fat dressing that still coats the ingredients well.

spicy

Spicy

Stir in 1/2 teaspoon of red pepper flakes or a minced jalapeño to the dressing for a heat that complements the fresh vegetables.

herb swap

Herb-swap

Substitute cilantro with fresh mint or parsley for a different herbal note—mint pairs especially well with the lemon and cucumber.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High in Plant Protein

Edamame and chickpeas together deliver a substantial dose of plant-based protein, supporting muscle repair and satiety.

✓

Rich in Fiber

Both beans and fresh vegetables contribute dietary fiber, aiding digestion and helping maintain steady energy levels.

✓

Good Source of Vitamin C

Lemon juice and cherry tomatoes provide vitamin C, which supports immune function and helps the body absorb iron from the beans.

✓

Low in Saturated Fat

Made with extra virgin olive oil and whole plant ingredients, this salad is naturally low in saturated fat.

QUESTIONS?

Frequently asked questions

Yes, but boiling for 3-4 minutes improves texture and flavor. If you skip it, thaw them in the fridge overnight and pat dry to avoid a watery dressing.