Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon teaspoon finely grated lemon zest
- 1 garlic clove, minced
- 1 tablespoon chopped fresh mint, parsley, oregano, Salt and pepper
- 1 can (15 ounces) chickpeas, drained and rinsed well
- 1 cup frozen shelled edamame, thawed
- 1 seedless cucumber, peeled cut in quarters lengthwise, diced
- 6 radishes chopped
- 1/2 small sweet onion chopped
- 1/2 cup shredded or chopped carrots
- 1 chopped red, yellow, orange or green
Make it step by step
- In large serving bowl, combine oil, lemon juice and zest, garlic, mint, salt, and pepper. Add chickpeas; toss to coat. As they are cut and chopped add the rest of the veggies.
- Cook Edamame following package directions, cool and add to salad.
- Season with salt and pepper to taste. This is even better the next day, and is great to take on a picnic or pot-luck.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by lise meyer, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.