serves 4 to 6
- 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:
- In a large bowl, combine chickpeas, edamame, roasted peppers, kalamata olives, tomatoes, parsley, scallions, garlic, and lemon zest.
- 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!
