Edamame & Chickpea Salsa
This Fresh Edamame & Chickpea Salsa falls somewhere between a Salad and a Substantial afternoon Snack. You can eat it on it’s own for lunch, as a side with grilled meat, or as a snack with some corn chips.
It’s a bit more hearty than a chopped tomato salsa, packed with protein from the Edamame beans and Chickpeas, but still provides the bright fresh flavours of crisp vegetables in a tangy dressing. This salad is mildly sweet and lightly seasoned with mustard and herbs. A slightly different option to bring along to your next BBQ event that will suit vegan guests as well.
It’s definitely best to prepare this Edamame & Chickpea Salsa fresh before serving as there is not sufficient acidity in the dressing to stop the avocado from browning. It’s perfectly fine to eat as leftovers the next day, but there will be a noticeable difference in colour and texture.
For more Salad inspiration, please check out more Salad & Side Dish Recipes in our archives.
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Edamame & Chickpea Salsa
Dice Salad Vegetables into small pieces of roughly the same size.
Mix dry dressing ingredients with the wet ingredients and then pour the combined dressing over the chopped vegetables.
Mix thoroughly and serve!
Ingredients
Directions
Dice Salad Vegetables into small pieces of roughly the same size.
Mix dry dressing ingredients with the wet ingredients and then pour the combined dressing over the chopped vegetables.
Mix thoroughly and serve!
Notes
Please don’t freeze leftover Salad, the texture will be watery when defrosted.
Yellow peppers were chosen for their colour and mild flavour, however green capsicum would be the best substitute. Red peppers are totally fine to use, but will have a slightly more dominant flavour.
Apple Cider vinegar or white wine vinegar would work in a pinch, but the flavours will obviously be a little different. I’d avoid using straight White Vinegar as it’s too strong and Rice Wine Vinegar isn’t quite the right flavour for this type of Salad.
Key Ingredients
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