Edamame Chickpea Feta Salad
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.
Servings: 6
Ingredients
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.