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A bowl full of edamame chickpea salad with avocado dressing.

Edamame Chickpea Salad with Avocado Dressing Recipe

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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 mins
Total Time 20 mins
Servings 6 -8 servings
Calories 266
Author Cheryl Najafi


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


  • 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


  • 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!


Using canned chickpeas really reduces your prep time!


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