A Cedar Spoon

A busy cook's mix of healthy, seasonal & local flavors

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

by 29 Comments

Disclosure: I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. As always opinions are 100% my own.

Edamame Chickpea Feta Salad with Lemon Tahini Dressing is a fresh, nutritious salad of edamame, chickpeas, feta, cucumber and red peppers topped with fresh parsley and a creamy lemon tahini dressing. A colorful and uinque addition to your Thanksgiving table.

Edamame Chickpea Salad

Thanksgiving is in five days so you better get those stretchy pants out!

While Thanksgiving involves a lot of comforting foods that are heavy (and don’t get me wrong delicious) it is also about trying a few “lighter” recipes that might excite your guests.  Since I am a salad lover I wanted to share this Edamame Chickpea Feta Salad with Lemon Tahini Dressing, a typical salad that I would include at our Thanksgiving table.

Edamame Chickpea Salad

It is packed full of protein from the edamame and chickpeas and plenty of vegetables.  The creamy lemon tahini dressing takes the salad to the next level and is complimented by the crumbled feta cheese.

Not only does this salad offer a lot of flavor and nutrition, I also happen to think it is rather pretty and would brighten up any Thanksgiving table.

Edamame Chickpea Salad

The star of today’s salad is the edamame.  Edamame is a favorite in my house, especially with my son Will. I buy the edamame already shelled because it is easier for Will to eat and doesn’t require him to de-shell it.

The nice thing about edamame is that you can boil it in under 5 minutes, throw a little salt on it and enjoy as a snack or alongside your meal. Edamame (soy) is an excellent source of lean, healthy, no-cholesterol protein and since it doesn’t have a dominating flavors it pairs wonderfully with the other ingredients in a salad like this.

Edamame Chickpea Salad

The Lemon Tahini Dressing is so good you might want to make extra and drizzle it over other salads or on your leftover turkey.

Yield: 6-8

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Eat the rainbow with this fresh, nutritious salad of edamame, chickpeas, feta, cucumber and red peppers topped with fresh parsley and a lemon tahini dressing. A great addition to your weekly dinners or Thanksgiving table.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can)
  • 1 1/2 cups edamame, shelled and cooked
  • 1 red pepper, chopped
  • 1 english cucumber, seeds removed, chopped
  • 3 green onions, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese

For the Lemon Tahini Dressing:

  • 1/3 cup tahini
  • 1 lemon, juiced
  • 1 garlic clove
  • 1/4 teaspoon sea salt
  • 4 Tablespoons water (more or less depending on the texture of the dressing you want)
  • 1 teaspoon olive oil

Instructions

  1. In a large mixing bowl combine chickpeas through the feta cheese and combine. Refrigerate for 30 minutes.
  2. In a blender blend together the ingredients for the lemon tahini dressing.
  3. Pour the dressing over the salad and gently toss to combine and serve.

Notes

Use more or less water in the dressing depending on how thin you want the dressing to be.

© Julia
Category: Salad, Side Dish
Disclosure: I was asked to participate in the “#SoyInspired for Thanks- giving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time. As always opinions are 100% my own.

Related Posts:

Comments

  8. Julia: Here are my modifications: TJ was out of parsely (!) so i used dill. for the dressing, I cut the amount of tahini to decrease calories (but still retained the flavor), and subsituted some water and a small amount of olive oil . i did not have any feta, so I used goat cheese. I wanted to eat the entire bowl!
    (Also, you could add some tuna for more protein). Thanks so much for posting–a new fave.
    I sent it one to a few others. Loved it!!

    Reply

    • Thanks for the suggestions Beth! I actually thought dill would be a great option so I am glad you tried it and liked it. Definately going to try that out. Also love the goat cheese idea. Thanks for the feedback and sweet comments!

      Reply

      • Hi Julia: Again, no parsely at the local TJ so I will use dill, but this time i have the feta!. Since i ate the entire first batch, I’m making this salad again for a Thanksgiving celebration by my knitter friends on Friday. I hope you have a great Thanksgiving! I love this recipe!!

        Reply

    • Yeah! I hope you like it. I always like to try new salads to mix up the lunch routine. This is a good one to try-hope you like it!

      Reply

    • Thank you! One idea is to add your ingredients into My Fitness Pal and get the nutrition information. Sorry at this time I don’t offer it on all of my recipes.

      Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Brussels Sprouts with Cranberries in white bowl
How to Make Beef in the Slow Cooker Collage
Goat Cheese Dip with parsley
Slow Cooker Italian Short Ribs in white bowl
Chicken Enchilada Soup in white bowl
Homemade Salsa in white bowl

Recipes

Eggplant Dip {BABA GHANOUSH}

Kale Cucumber Salad

Whisky Barbecue Baked Chicken Wings

Pomegranate Margarita

Sea Salt Chocolate Chip Cookies

Follow

Get every new post delivered to your Inbox

Join other followers