Chickpea and Edamame Salad

Chickpea and Edamame Salad

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Jenny 0

"A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately."
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15 m servings 333 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.


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I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs ...

I will cut the ingrediants for the dressing in half next time as it was a little too much for me, but the overall recipe is delicious!

This recipe is really good as it is, but it's also great with other favorites added to it. I added chopped walnuts and chia seeds.

Tastes as good as the store bought. GREAT summertime recipe!

Surprisingly tasty!

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