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Avocado, Edamame & Chickpea Salad

Avocado, Edamame & Chickpea Salad

By: Raquel Neofit

The trick with this chopped salad is to keep everything roughly the same size.



Prep time

Cook time



  • 1 cup edamame
  • 400g tin chickpeas, rinsed & drained
  • 1 large avocado, cubed
  • ¼ bunch parsley leaves
  • ¼ red capsicum, chopped
  • 1 punnet mixed coloured tomatoes, sliced
  • 1 punnet baby cucumbers, sliced
  • ¼ cup olive oil
  • 3 tbsp red-wine vinegar
  • 2 tsp balsamic oil
  • Salt & pepper, to taste


  • Blanch edamame in boiling water for 1 min, drain and combine in a large bowl with chickpeas, avocado, parsley, capsicum, tomatoes and cucumbers.
  • Mix oil, red-wine vinegar, balsamic oil, salt and pepper together. Stir.
  • Place the salad on a serving plate and drizzle over the dressing.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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