Chickpea and Edamame Salad recipe

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Ingredients

2 cups shelled edamame (green soybeans)
2 cups cooked chickpeas
⅓ cup minced red onion
⅓ cup minced red bell pepper
⅓ cup minced carrot
¼ cup sunflower seeds
¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
⅓ cup olive oil
⅓ cup honey
⅓ cup apple cider vinegar
2 tablespoons mayonnaise
¼ teaspoon celery salt, or more to taste
⅛ teaspoon cayenne pepper, or more to taste

Nutrition Info

239.1 calories
carbohydrate: 30.1 g
cholesterol: 1.3 mg
fat: 12.5 g
fiber: 3.3 g
protein: 3.2 g
saturatedFat: 1.7 g
servingSize: -
sodium: 250.8 mg
sugar: 14.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Recipe Yield

8 servings

Recipe Note

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

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