Totally Delicious Vegan Edamame Salad

February 17, 2012

This totally delicious edamame salad will please the palettes of vegans and non-vegans alike. Buttery edamame is combined with crunchy carrots, crisp cucumbers, sharp radishes, and fresh herbs to make a dynamite salad. The vegetables are tossed in a simple but bright dressing of olive oil and lemon juice. Vegan edamame salad is the perfect salad to bring in a little summer on a cold winter's day.

Edamame, Chickpea, and Cucumber Salad

Ingredients:

1 tablespoon extra-virgin olive oil

2 tablespoons fresh lemon juice

1 teaspoon teaspoon finely grated lemon zest

1 garlic clove, minced

1 tablespoon chopped fresh mint, parsley, oregano, Salt and pepper

1 can (15 ounces) chickpeas, drained and rinsed well

1 cup frozen shelled edamame, thawed

1 seedless cucumber, peeled cut in quarters lengthwise, diced

6 radishes chopped

1/2 small sweet onion chopped

1/2 cup shredded or chopped carrots

1 chopped red, yellow, orange or green

Directions:

In large serving bowl, combine oil, lemon juice and zest, garlic, mint, salt, and pepper. Add chickpeas; toss to coat. As they are cut and chopped add the rest of the veggies.

Cook Edamame following package directions, cool and add to salad.

Season with salt and pepper to taste. This is even better the next day, and is great to take on a picnic or pot-luck.