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Chickpea and Edamame Salad

Chickpea and Edamame Salad

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Jenny

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

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.
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Reviews

Linda Nix Peck
0
9/2/2014

Tastes as good as the store bought. GREAT summertime recipe!

HealthnutFoodie
0
6/21/2014

Surprisingly tasty!