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!
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
Calories: 266kcal | Carbohydrates: 25g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 442mg | Potassium: 305mg | Fiber: 9g | Sugar: 6g