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!