Chickpea & Edamame Salad

Lunch, Vegetarian
Plant-Based
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Chickpea & Edamame Salad

Make this salad for lunch or meal prep and have it chill in the refrigerator for the week.
Course Lunch, Vegetarian
Keyword Plant-Based
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings

Ingredients

  • 15 oz Chickpeas (1 can)
  • 1 cup Edamame beans
  • 1 cup Bell peppers (Finely chopped)
  • 1/2 cup Shredded carrots
  • 1/4 cup Dried cranberries
  • 3 g Garlic (1 minced garlic clove)
  • 1/4 cup Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Red wine vinegar
  • 1 tsp Italian seasoning
  • 1/4 tsp Ground cumin
  • 1/4 tsp Sea salt
  • 1/4 tsp Ground black pepper
US Customary - Metric

Instructions

  • Mix the Dressing: Combine garlic, olive oil, lemon juice, vinegar, and seasonings in a large bowl; whisk well
  • Salad: Add all the salad ingredients into the bowl with the dressing. Toss to evenly distribute
  • Serve immediately or chill in the refrigerator until ready. Enjoy!

Notes

Nutrition Facts
Chickpea & Edamame Salad
Amount Per Serving (95 grams)
Calories 192 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 84mg4%
Potassium 316mg9%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 7g8%
Protein 7g14%
Vitamin A 1940IU39%
Vitamin C 27mg33%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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