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Monday, May 20, 2013

Chickpea Edamame Salad

adapted from Cookie and Kate

serves 4 to 6






Ingredients:

  • Two cans of Chickpeas, rinsed and drained
  • 1 cup edamame* soybeans, shelled
  • 1 cup roasted red and/or yellow peppers, diced
  • 1/4 cup pitted kalamata olives, sliced 
  • 1/2 cup grape tomatoes, sliced
  • Small bunch of parsley, minced
  • Scallions, chopped
  • 2 clove garlic, minced
  • Juice of 1/2 to 1 lemon 
  • Zest of 1/2 lemon (optional)
  • extra virgin olive oil
  • salt and fresh ground black pepper
Method: 
  1. In a large bowl, combine chickpeas, edamame, roasted peppers, kalamata olives, tomatoes, parsley, scallions, garlic, and lemon zest.
  2. In a small bowl, whisk olive oil and lemon juice. Add fresh ground black pepper and salt to taste.  Then drizzle over salad and Enjoy!
Edamame Notes:
  • We like 365 brand Edamame from Whole Foods Market.  Any brand will be fine. 
  • Cooking instructions should be on the package.  If it is not, bring 4 to 6 cups of water to a boil, then add frozen edamame pods and bring to a boil again.  Cook for 4 to 6 minutes, drain and take edamame out of the shell.  
  • They also have shelled edamame, that may be easier.  We like the shells because you can serve them by itself with a pinch of sea salt and it is delicious! 





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