Edamame Salad

This is totally crunch-tastic. If you’re into texture, this is the ultimate. It eats like a whole meal, or a very hard working side-dish. I love that it doesn’t get soggy and that it is so filling.

Edamame Salad
Ingredients: (serves 4-6)

1 can chickpeas
1 package edamame
1/4 red onion
1/4 cup feta cheese
1 tablespoon dijon mustard
3 tablespoons apple cider vinegar
1/4 cup olive oil
1 tablespoon maple syrup

Directions:
Cook the edamame according to the package, and drain the chickpeas.
While it cools, chop the onion and the parsley.
Add chickpeas, edamame, onion, feta, and parsley.

Mix the dressing together in a jar with the dijon, vinegar, olive oil, and maple syrup.

Pour the dressing over the salad and mix well.

Enjoy, or refrigerate until serving.

It gets even better with time. I made this and ate it for days for the perfect lunch with some pita chips. This would be great in a wrap with hummus, or alongside some grilled chicken.

Swap the parsley for dill. Green onions can be more subtle than the red. White beans can sub for chickpeas. Any vinegar flavor you’re into fits here too. Add any other veggies you have.

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