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Edamame Chickpea Feta Salad with Lemon Tahini Dressing is a fresh salad combining edamame, chickpeas, cucumber and red peppers with salty feta cheese, fresh parsley and a creamy lemon tahini dressing.
Regular readers of my blog will know that I love serving fresh and vibrant salads with every meal. I wanted to share this easy edamame chickpea salad, a typical salad that I enjoy with family dinner. This easy salad is full of texture and crunch, and the creamy lemon tahini dressing takes the salad to the next level.
This salad is not only delicious, I also happen to think it is rather pretty and would brighten up any table. 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 and chickpeas are ideal for pairing with the strong flavors in the salad.
If you like salads you should also try this Mediterranean Bean Salad, Mediterranean Three Bean Salad Recipe or this Mediterranean Lentil Salad.
I love to add whole grains, nuts, seeds and pulses to my salads, it’s a great way of introducing plant based protein to your diet. Try some of these other great salad recipes, Mediterranean Eggplant Chickpea Salad, Greek Chickpea Salad, Summer Farro Salad, Waldorf Salad, Mediterranean White Bean Salad, or my Sweet Corn Black Bean Salad.
Why We Love this Chickpea Feta Salad
Here is why we love this easy salad:
• Easy Preparation: This recipe is quick to prepare, and required very little hands on prep.
• Versatile Recipe: This recipe is easily adapted to suit your own tastes, make the dish your own.
• Meal Prep: This salad stores really well, so it’s also great for meal prep. You can get ahead and prepare it in advance, ready to add to other dishes throughout the week.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Chickpeas: For ease I use canned chickpeas.
- Edamame: You can use either fresh or frozen edamame beans, just ensure you cook and shell them first before adding to the salad.
- Vegetables: I use a combination of red bell pepper, English cucumber and green onions in this salad.
- Fresh Herbs: I always add fresh herbs to any salad, I’ve opted to use parsley, but you could use cilantro or mint if you prefer.
- Cheese: I love to add crumbled feta cheese to my salads, but you could also use crumbly goats cheese, or any other shredded cheese of choice.
- Dressing: The dressing mixes together tahini, lemon, garlic and oil. It is a light and flavorful dressing.
Recipe Variations
- 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.
- Leafy Greens: This recipe would also work well with leafy greens like, kale, spinach, chard or collard greens.
- Fresh Herbs: Fresh herbs always take salads to the next level. Try adding fresh basil, dill, mint or chives.
- Other Ingredients: Try adding other flavors to this salad like olives, artichoke hearts, roasted red peppers, banana peppers or jalapeños.
How to Make Edamame Chickpea Salad
Step 1: Prepare Salad: 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.
Step 2: Make Dressing: In a blender blend together the tahini, lemon juice, garlic, water and extra virgin olive oil. Add salt and pepper to taste.
Step 3: Add Dressing: Pour the dressing over the salad and gently toss to combine and serve.
Expert Tips for Perfect Edamame Chickpea Feta Salad
- Use more or less water in the dressing depending on how thin you want the dressing to be.
- Take time to taste the salad dressing and the salad once it’s dressed. Proper seasoning makes a big difference to the flavor of the finished salad.
Serving Tips
- This salad would pair really well with your favorite meat based dish. I like to match it up with this Mediterranean Chicken, Greek Chicken or this Skillet Lemon Chicken Recipe. Fancy beef, then try these Beef Kafta Meatballs, Grilled Beef Kafta Kebabs or this Greek Beef Souvlaki would be great.
- Light seafood dishes pair nicely with this Edamame Chickpea Feta Salad recipe. I especially love this Easy Baked Fish Recipe, Baked Cod with Lemon, Mediterranean Salmon or this Salmon with Lemon and Dill.
Storage Tips
Once prepared, this dressed salad can be store in the refrigerator for up to 3 days. Give the salad a good toss when you are ready to serve. You may want to add a little more dressing after it sits in the fridge
Recipe FAQs
Yes, edamame beans are a great addition to any meal and work particular well in a salad. I prefer to cook them, then remove the tough outer shell before adding to the salad bowl.
No! You should not eat raw edamame beans, always cook edamame in boiling water for 5-6 minutes before consumption.
More Salad Recipes
Vegetarian
Avocado Kale Spinach Salad
Vegetarian
Kale Salad with Lemon Dressing
Mediterranean
Mediterranean Eggplant Chickpea Salad
Salads
Easy Summer Farro Salad
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Edamame Chickpea Feta Salad
Ingredients
For the salad:
- 6.5 ounce can chickpeas, drained and rinsed
- 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
Lemon Tahini Dressing:
- 1/3 cup tahini
- 1 lemon, juiced
- 2 cloves garlic, minced
- 4 tablespoons water, more or less depending on the texture of the dressing you want
- 1 teaspoon extra virgin olive oil
- sea salt & black pepper, to taste
- black sesame seeds for garnish
Instructions
- 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.
- In a blender blend together the tahini, lemon juice, garlic, water and extra virgin olive oil. Add salt and pepper to taste.
- Pour the dressing over the salad and gently toss to combine and serve.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delicious and healthy salad…love this. xo, Catherine
Thanks Catherine!
Looks delicious! I will have to give this a try, as I’m getting tired of my usual salads at work. This is a great way to shake things up a bit! Thanks! 🙂
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!
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!!
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!
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!!
Great ideas as always Beth! I hope you like it. We are making this too today!
Love this Julia! I have been needing to make more salads during the week. These cold days just make me want to eat a bunch of comfort food. Thanks for the healthy salad reminder!
Thanks Jess! Yes-salads are a great way to offset the comfort food!
Mmm – I love that this is a protein-packed salad without lettuce. That’s my kind of salad! I’ve never actually made a tahini dressing, but this one sounds delicious!
Thanks Sarah! The dressing is the best.
So fresh and so simple! I can’t wait to try!
Thanks! I hope you like it.
Just my kind of dish. Looks delicious!
Thanks Melissa! It is delicious!
I love everything about this salad! I might have to make a big batch of it to keep me fueled in preparation for the holiday next week. Pinned!
You should! You would love it Stephanie! 🙂
I could seriously eat the WHOLE bowl of this beautiful salad!! Pinned!
Thanks so much Taylor!
I love this so much!
Thanks Liz!