Ingredients and Weight:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup shelled edamame, fresh or frozen and thawed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
0 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large bowl, combine the chickpeas, edamame, red onion, celery, carrots, parsley, and mint.
- In a small bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to coat.
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 30g
- Dietary Fiber: 9g
- Sugar: 5g
- Protein: 10g
Dish Characteristics:
- Refreshing and light
- Bursting with flavor from the fresh vegetables and herbs
- Perfect as a side dish or a light lunch
User Comments:
- "This salad is so flavorful and healthy! It's a great way to add more beans to my diet."
- "The combination of chickpeas and edamame is perfect, and the dressing is delicious."
- "This salad is so easy to make, and it's always a hit with my guests."
- "I love how this salad is packed with protein and fiber. It keeps me feeling full and satisfied."
Special Precautions and Tips:
- If you don't have fresh herbs, you can use 1 tablespoon of dried parsley and 1/2 tablespoon of dried mint.
- This salad is best served chilled. It will keep in the refrigerator for up to 3 days.
