Edamame bean salad
Edamame bean salad
Ingredients:
1 1/2 cups cooked chickpeas
1 1/2 cups shelled edamame beans (can buy frozen, then just defrost) or broad beans
1 cup frozen green peas, defrosted
2–3 large handfuls baby spinach or salad greens
50g feta cheese
Dressing:
Juice of 1 big or 2 small lemons
Zest of 1 lemon
2 tbsp olive oil
1 tbsp honey
2 tbsp white wine vinegar
2 tsp Dijon mustard
How to make:
In a large bowl, mix the chickpeas, edamame or broad beans, peas and spinach/salad greens together.
Crumble the feta cheese over.
In a small jug or clean jam jar, mix the ingredients for the dressing together then pour over the salad.
Chill if required and serve.
This salad makes a great lunch – you can add extra protein by having it with a boiled egg or some tuna, if you like. It is also great served for dinner with grilled meat, chicken or fish.
Top tips
You can either soak then cook the chickpeas yourself or use a canned variety, which you can use straight from the can after rinsing. One can, drained, is approximately 1½ cups.
You can use fresh peas if you grow them or can get your hands on them!
