CHICK PEA, EDAMAME, AND CUCUMBER SALAD

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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

Preparation

1
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.
2
Cook Edamame following package directions, cool and add to salad.
3
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.

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Yield:

24.0 servings

Added:

June 20, 2011

Creator:

lise meyer

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