Edamame & Chickpea Salad with Green Tahini Dressing Recipe

written by Christie Connelly

Edamame & Chickpea Salad with Green Tahini Dressing Recipe Credit: Christie Connelly

When you think about cooking with edamame, Asian flavours immediately come to mind. Here, I’ve tried to think outside the box. Edamame works beautifully in this Mediterranean-style salad and adds a great pop of colour to the dish.

Serves: 4

Ingredients

Method

  • 2 cups baby spinach leaves, lightly packed
  • 400g tin chickpeas, drained & rinsed
  • 2 cups shelled edamame beans*
  • 4 tomatoes, diced
  • 1 carrot, peeled & grated
  • ½ white onion, peeled & very finely sliced
  • 1 cup parsley leaves, lightly packed
  • ¼ cup Greek yoghurt
  • 2 tbsp tahini
  • Juice 1 lemon
  • 1 garlic clove, sliced
  • ½ tsp salt
  1. Arrange baby spinach leaves on serving platter and set aside.
  2. Add chickpeas, edamame, tomato, carrot and onion to large mixing bowl. Stir to combine and pour over spinach leaves.
  3. Place 10 parsley leaves in blender then sprinkle rest over salad. Add yoghurt, tahini, lemon juice, garlic and salt to blender with quarter cup cold water. Blitz until smooth. Drizzle over salad and serve immediately.
  4. * You’ll need 400g of pods to get 2 cups of beans. You can buy 450g packets in freezer section, with peas, at most large supermarkets.


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Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.