Chickpea and Edamame Salad

Chickpea and Edamame Salad

5
Jenny 0

"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."

Ingredients 15 m {{adjustedServings}} servings 333 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
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Reviews 5

  1. 5 Ratings

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amj1485
3/30/2015

I will cut the ingrediants for the dressing in half next time as it was a little too much for me, but the overall recipe is delicious!

Bakin' Me Crazy!
3/24/2015

I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs to sit for AT LEAST a day. I will make again - 2 days before. I will add the cranberries the day before and the sunflower seeds the day we eat it. Flavors go great together!

NITTANY94
2/28/2015

This recipe is really good as it is, but it's also great with other favorites added to it. I added chopped walnuts and chia seeds.