Vegan Edamame and Chickpea Salad

I made this as lunch salad that I ate over three days and it was as good the third day as it was on the first!  It's a filling salad that's packed with healthy fats, energy giving carbohydrates and protein to help keep you full.  The original recipe says to eat it warm which is what I did on the first day but the following two days I ate it cold and it was delicious!



Serves: 4


  • 1/2 large avocado
  • 1/2" piece of ginger root, roughly chopped
  • 1 small shallot
  • 1 1/2 tbsp fresh lime juice
  • 1/2 tbsp apple cider vinegar
  • 3/4 tsp maple syrup
  • 1/2 tbsp olive oil
  • 1 1/2 tbsp fresh basil 


  • 1 (15oz) can of chickepeas, drained and rinsed
  • 1/2 tbsp avocado oil or olive oil
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground ginger
  • 1/2 cup cashews, roughly chopped
  • 10 oz shelled edamame (I buy mine frozen and just put in a colander and run it under cold water briefly and just let them defrost while I assemble the rest of the salad)
  • 1 1/2 cup chopped apple
  • salt and pepper to taste
  • 1 tbsp chopped fresh basil 


Combine all of your dressing ingredients in a high powered blender or small food processor and blend until smooth.  Set aside while you assemble the salad ingredients.

Heat a cast iron or other heavy bottomed skillet over medium high heat and add your chickpeas.  Cook them for about 5 minutes, until they start to become golden brown and toasted.  Drizzle with 1/2 tbsp avocado oil/olive oil and stir until well coated.  Add your seasonings (salt, cumin, cayenne and ground ginger) and stir well.  Add chopped cashews and cook for an additional 4-5 minutes, until the cashews are toasted and fragrant.

Pour chickpea mixture into a large bowl and add your chopped apples and edamame.  Add salt and pepper to taste and then add your dressing.  I used about 3 tbsp of the dressing for my salad but you can always add more.  

Enjoy this salad warm or cold!  

Recipe from 86 Lemons