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Edamame Chickpea Feta Salad with Lemon Tahini Dressing

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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 unique addition to your Thanksgiving table.

Edamame Chickpea Salad with fork in a bowl.

EDAMAME CHICKPEA FETA SALAD WITH LEMON TAHINI DRESSING 

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.

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.

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.

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

Edamame Chickpea Feta Salad with Lemon Tahini Dressing in a bowl.

WHAT INGREDIENTS ARE IN THIS EDAMAME CHICKPEA SALAD?

CHICKPEAS, DRAINED

EDAMAME, SHELLED AND COOKED

RED BELL PEPPER

ENGLISH CUCUMBER

GREEN ONIONS

FRESH PARSLEY

CRUMBLED FETA CHEESE

FOR THE LEMON TAHINI DRESSING:

TAHINI 

LEMON JUICE

GARLIC 

OLIVE OIL

 
Edamame Chickpea Feta Salad with Lemon Tahini Dressing in a bowl with a fork.

WAYS TO MODIFY THIS RECIPE

GRAINS: You can easily add a grain into this salad to add texture. I particularly like bulgur wheat, quinoa, rice or farro. 

VEGETABLES: I like to add other vegetables to this salad like carrots, radishes, zucchini, broccoli and green beans if I have them on hand. 

CHEESE: I used feta cheese in this salad. You can leave that out if you don’t want cheese or you can use goat cheese or any other cheese of your choice. 

FRESH HERBS: Fresh herbs always take salads to the next level. Try adding fresh basil, dill, mint or chives.

PROTEIN: Sometimes I will add grilled chicken, salmon or shrimp to this recipe. 

OTHER INGREDIENTS TO ADD: Try adding other things to this salad like olives, artichoke hearts, roasted red peppers, banana peppers or jalapeños. 

Edamame Chickpea Feta Salad with Lemon Tahini Dressing with parsley.

WHAT SHOULD I SERVE THIS EDAMAME CHICKPEA SALAD WITH?

This salad would pair really well with your favorite chicken dish. I like to match it up with this Mediterranean Chicken, Greek Chicken or this Skillet Lemon Chicken Recipe

Beef is a nice match for Greek flavors. These Beef Kafta Meatballs, Grilled Beef Kafta Kebabs or this Greek Beef Souvlaki would be great. 

Light seafood dishes pair nicely with this Greek Quinoa Salad recipe. I especially love this Easy Baked Fish Recipe, Baked Cod with Lemon, Mediterranean Salmon or this Salmon with Lemon and Dill

Edamame Chickpea Feta Salad with Lemon Tahini Dressing with logo.

OTHER SALAD RECIPES YOU MIGHT LIKE:

PERSIAN TOMATO CUCUMBER SALAD

TOMATO CUCUMBER FETA QUINOA SALAD

EASY LEBANESE SALAD

LEBANESE TABBOULEH

CUCUMBER TOMATO SALAD WITH YOGURT DRESSING

COCONUT RICE SALAD 

Edamame Chickpea Feta Salad with Lemon Tahini Dressing with parsley.

Edamame Chickpea Feta Salad with Lemon Tahini Dressing

Yield: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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.

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 bell pepper, seeds removed, diced
  • 1 small english cucumber, diced
  • 3 green onions, white and green parts 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
  • 2 garlic cloves, minced
  • 4 Tablespoons water (more or less depending on the texture of the dressing you want)
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. In a large mixing bowl combine the chickpeas, edamame, bell pepper, cucumber, green onions, parsley and feta cheese and mix well. Refrigerate for 30 minutes.
  2. In a blender blend together the tahini, lemon juice, garlic, water and extra virgin olive oil. Add salt and pepper to taste.
  3. Pour the dressing over the salad and gently toss to combine and serve.
  4. Refrigerate leftovers for up to 3 days. You may want to add more dressing after it sits in the fridge.

Notes

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

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.

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