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    You Are Here: Home → Main Course → Salad

    Edamame Salad

    May 22, 2018 | Updated April 27, 2020 by Ryan 1 Comment

    730 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links. Please read my disclosure.

    With edamame, chickpeas, apples, cashews and avocado dressing, this edamame salad is perfect if you're looking for make-ahead lunches this week.

    edamame salad in blue bowl with side of avocado dressing

    Healthy salads that work great as make-ahead meals are always on dock for us - from kale sweet potato salad to a veggie grain bowl.

    And our latest salad idea came from 86 Lemons. After one look, I knew I wanted to make it.

    Contrary to what most people think healthy salads are quite hard to find. Most salads get overloaded with bad calories from dressings, but not the case with this recipe.

    We are a fan of meal prepping on Sunday's and then having it for the majority of the week. While it's sometimes a drag cooking a big meal on Sunday in addition to dinner, it makes it so much easier during the week to just grab a container and put it in a lunchbox in the morning.

    And this edamame salad is really the perfect make-ahead lunch. There's an avocado lime dressing that you mix it with that really puts this over the top. I've added chicken to it before for extra protein to last me through my busy day.

    Jump to:
    • Recipe Ingredients
    • How to Make Edamame Salad
    • What is Edamame?
    • Pro Tips/Recipe Notes
    • Other Salad Recipes
    • Edamame, Chickpea and Apple Power Salad
    overhead shot of edamame salad in blue bowl with side of avocado dressing

    Recipe Ingredients

    • Avocado - the base for the dressing.
    • Ginger - adds a peppery, slightly sweet flavor to the dressing.
    • Shallot - gives a mild onion flavor.
    • Garlic - can't have a dressing without some garlic.
    • Lime - prevents the avocado from browning.
    • Basil - adds freshness.
    • Apple cider vinegar - gives some acid that offsets the sweetness.
    • Olive oil - thins out the dressing.
    • Maple syrup - adds a slight sweetness.
    • Chickpeas - the main protein in this salad.
    • Edamame - the other protein in the dish.
    • Apples - adds freshness and crispness.
    • Spices - salt, cumin, ginger, cayenne pepper

    How to Make Edamame Salad

    1. Mix all dressing ingredients in a blender until smooth and creamy.
    2. Cook the edamame according to package directions. Heat a skillet (cast iron works well) over high heat. Add chickpeas and toast them for about 5-8 minutes or until they start to brown or get slightly charred.
    3. Add olive oil over chickpeas and mix. Add cumin, cayenne pepper, ground ginger and toss to coat. Decrease heat to medium and stir in cashews and pistachios if using. Cook until cashews and pistachios start to brown.
    4. Toss edamame, chickpeas/cashew mixture, and apples in a large bowl. Add salt and pepper to taste. Mix in desired amount of dressing/
    process shots of how to make edamame salad

    What is Edamame?

    Edamame are immature soybeans. They are green and are different from regular soybeans, which are typically light brown. They're mostly sold frozen which makes them easy to prepare.

    They have quite a few benefits including being high in protein and rich in vitamins and minerals that may be linked to reducing a variety of cancers.

    Pro Tips/Recipe Notes

    • You can replace the ginger root with 1 ¼ teaspoon dried ginger.
    • Make sure the chickpeas are dry so they can get nice and crispy.
    • If you want more heat, add an extra ⅛ teaspoon cayenne pepper.
    • Don't toss all of the salad with the dressing as it soaks it up. Save some of the avocado dressing for when you eat.
    edamame salad in bowl with side of dressing

    Other Salad Recipes

    • Chicken Chickpea Pesto Salad
    • Healthy Kale Caesar Salad
    • Mango, Kale and Quinoa Salad
    • Summer Quinoa Salad
    • Fall Harvest Salad

    If you’ve tried this edamame salad or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

    edamame salad in blue bowl with side of avocado dressing
    Print Recipe
    5 from 2 votes

    Edamame, Chickpea and Apple Power Salad

    This edamame salad is loaded with edamame, apples, chickpeas and cashews made even better with a tasty avocado dressing that's perfect for make-ahead lunch.
    Prep Time25 mins
    Cook Time15 mins
    Total Time40 mins
    Course: Salad
    Cuisine: American
    Servings: 4
    Calories: 423kcal
    Author: Ryan Beck

    Ingredients

    Avocado Dressing

    • 1 large avocado
    • 1 in ginger root, skin removed and chopped
    • 1 shallot, diced
    • 1 garlic clove, minced
    • 3 tablespoon fresh lime juice
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon olive oil
    • 2 tablespoon maple syrup
    • 3 tablespoon fresh basil, chopped

    Edamame Salad

    • 1 (15 oz can) chickpeas, rinsed and drained
    • 1 tablespoon olive oil
    • ¼ teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon cayenne pepper
    • ½ cup cashews
    • ½ cup pistachios (optional)
    • 10 oz edamame, cooked
    • 1 ½ cups chopped apples (about 2 small apples)
    • salt and pepper to taste
    • 1 tablespoon fresh basil, chopped

    Instructions

    Avocado Dressing

    • Mix all dressing ingredients in a blender until smooth and creamy.

    Salad

    • Cook the edamame according to package directions.
    • Heat a skillet (cast iron works well) over high heat. Add chickpeas and toast them for about 5-8 minutes or until they start to brown or get slightly charred. Add olive oil over chickpeas and mix. Add cumin, cayenne pepper, ground ginger and toss to coat. Decrease heat to medium and stir in cashews and pistachios if using. Cook until cashews and pistachios start to brown.
    • Toss edamame, chickpeas/cashew mixture, and apples in a large bowl. Add salt and pepper to taste. Mix in desired amount of dressing (usually ~¼-1/2 cup). NOTE: you will not use all the dressing. I usually add a little bit and then add more right before eating if I make this ahead of time. Garnish with fresh basil if desired. Serve warm or cold

    Notes

    • You can replace the ginger root with 1 ¼ teaspoon dried ginger.
    • Make sure the chickpeas are dry so they can get nice and crispy.
    • If you want more heat, add an extra ⅛ teaspoon cayenne pepper.
    • Don't toss all of the salad with the dressing as it soaks it up. Save some of the avocado dressing for when you eat.

    Nutrition

    Serving: 1serving | Calories: 423kcal | Carbohydrates: 43g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 143mg | Potassium: 334mg | Fiber: 10g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 62.7mg | Calcium: 90mg | Iron: 3.2mg
    Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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    Hey there! Welcome to Chisel & Fork, a blog with tasty recipes and DIY projects. I'm Ryan and here you'll find hundreds of recipes ranging from true comfort food to vegan. Oh and if you like woodworking, you might just find your next inspiration. Read More About Chisel & Fork…

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