Edamame Chickpea Salad with Avocado Dressing Recipe

There’s no mayo in this edamame chickpea salad; the delish creaminess is from avocado and olive oil. Using frozen, shelled edamame makes it even easier!

Course lunch

Prep Time 20

Total Time 20

Servings -8 servings

Calories 266

Author Cheryl Najafi

Ingredients

avocado lime dressing

1 large avocado flesh removed
3 Tbsp lime juice
3 Tbsp cilantro chopped
2 tsp brown sugar
1 Tbsp olive oil
2 Tbsp whole grain mustard
1 tsp kosher salt
1/4 tsp black pepper

salad

15 oz can chickpeas rinsed, drained and patted dry
2 cups edamame cooked, shelled
1/2 cup red onion finely diced
1/4 cup cilantro chopped
1 jalapeño seeds removed and finely minced
salt and pepper to taste

Instructions

Prepare dressing by placing all of the ingredients in a blender or food processor and blending until smooth and creamy. Set aside.
In a large mixing bowl, add the chickpeas, edamame, diced red onion, chopped cilantro and jalapeno (if desired). Mix to combine.
Pour the dressing over the chickpea and edamame mixture and stir to coat completely. Season to taste with salt and pepper, cover with plastic wrap and refrigerate for 1 hour. Serve cold as a side dish, salad or inside a sandwich or wrap. Enjoy!

Notes

Using canned chickpeas really reduces your prep time!

Nutrition