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edamame salad in blue bowl with side of avocado dressing

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.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Calories 423kcal
Author Ryan Beck


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
  • 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


Avocado Dressing

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


  • 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


  • 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.


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