Description
Looking for a light and refreshing lunch, that will also fill you up? These Chickpea Edamame Salads are packed with 22 grams of protein per serving and they’re great for meal prep. Make a big batch on Sunday and have a healthy, plant based lunch ready to go each morning. The toasted almonds add flavor and great texture. Serve with a side of crackers, pita bread or fruit.
Ingredients
Scale
- 2 cups cooked quinoa, I used tri-color
- 1 1/2 cups thawed, shelled edamame
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 1/2 cup chopped kale (into tiny pieces)
- 1 cup diced cucumber
- 1 cup diced bell peppers, I used a mix of red, green and yellow
- 1/2 cup diced celery
- 1/2 cup thinly sliced green onion
- 1/3 cup chopped cilantro, or parsley
- 1/2 cup toasted sliced almonds
Dressing
- 1/4 cup extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon pure maple syrup
- 1/2 teaspoon dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Add all dressing ingredients to a large bowl and whisk together until emulsified.
- Next, add in the quinoa, chickpeas, edamame, kale, cucumber, bell peppers, celery, green onion and cilantro.
- Give everything a good mix, until salad ingredients are fully combined with the salad dressing. Give the salad a taste and add extra salt and pepper, if needed.
- Equally divide the edamame salad into four separate containers. You can store the toasted almonds with the salad, or add them right before eating. Store salad for 4-5 days in the refrigerator.
Notes
I prefer to chop up all the vegetables into pretty small pieces, so that all ingredients in uniform in size and the salad is easier to eat.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Lunch, Vegan
- Method: No Cook
- Cuisine: American
