Wednesday, June 11, 2014

{Recipe} fresh edamame, chickpea, & herb salad

This recipe is a hit every time I make it for guests--it seems that neither hardcore meat lovers nor veteran vegetarians (or anyone somewhere in between) can deny the fresh, tangy, and slightly sweet dressing that coats this simple mix of legumes, red onion, herbs, and tomatoes. This is an excellent salad to take to your next summer picnic, serve alongside whatever you've got grilling tonight, or pack in lunches for work. 


Yield: makes about 11 (1/2-cup) servings

2 cups fresh or frozen (thawed) shelled edamame
1 (15 oz) can chickpeas (garbanzo beans), rinsed and drained
1 small red onion, sliced thinly
1 pint cherry tomatoes, halved
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh basil

2 T sugar
1/2 tsp garlic or onion powder
Juice from 1 lemon
2 T white wine vinegar
1/2 -3/4 tsp coarse salt
1/4 tsp cracked black pepper
1/4 cup extra virgin olive oil

Toss edamame, chickpeas, thinly sliced red onion, cherry tomatoes, and herbs together in a large bowl.

To make the dressing: In a small bowl or jar with lid, combine sugar and garlic or onion powder. Mix in lemon juice and white wine vinegar and stir until sugar and powder are dissolved. Add salt, pepper, and olive oil and whisk vigorously or shake (if using jar with secure lid) to combine oil/vinegar mixture.   

Pour dressing over salad and toss to combine well. 

Each of the veggies, legumes, and herbs in this salad imparts a unique flavor, texture, and color experience, while providing an ample amount of fiber and antioxidants. Additionally, the edamame and chickpeas contain a nice bit of protein, adding to this dish's satiety component.  

Each 1/2-cup serving contains ~150 calories.

Pro Tips
Tastes great the next day, too, after the flavors have melded. ;)

Check out other delicious recipes from The Healthy Hausfrau:

Grown-up tuna salad

Best turkey burger 

Relishing summer salad 

Hearty banana bread 

Sausage and eggs with spinach, provolone, & basil 

Homemade granola 

Indian-spiced pumpkin soup with bacon 

Spinach, mushrooms, walnuts, & Swiss with poached egg 

African peanut stew 

Easy slow-cooker white bean and sausage stew with spinach

Barley, sausage, & spinach with mushrooms and basil