January 16th, 2014

Chickpea Edamame Salad with Avocado Ginger Dressing

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I love chickpeas and edamame and often incorporate them into salads and other healthy lunches, so combining them in this Chickpea Edamame Salad with Avocado Ginger Dressings seemed like a natural thing to do. 

Chickpea Edamame Salad with Avocado Ginger Dressing

The best part about this salad is that everything is toasted in a skillet first, which results in a fabulous, nutty flavor. I find that a cast iron skillet works best, but if you don’t have one, use whatever you have.

I like this salad best when it’s served warm, but I often eat the leftovers cold the next day–just be sure to add a little more of the avocado dressing to your leftovers.

You will have some extra dressing, mainly because it’s hard to mix up a much smaller portion in your blender or food processor.

But the dressing is so good, you won’t have any trouble finding a use for it. It’s great with tortilla chips or on chicken and burgers.

Chickpea Edamame Salad with Avocado Ginger Dressing


    Avocado Ginger Dressing

    • 1 large avocado, flesh removed
    • 1/4 teaspoon ground ginger
    • 3 tablespoons lime juice
    • 1 tablespoon white wine vinegar
    • 1 tablespoon pure maple syrup
    • 1 teaspoon sugar
    • 2 tablespoons olive oil
    • 3-4 tablespoons milk
    • Salt and pepper, to taste


    • 1 tablespoon olive oil
    • 1 (15 oz.) can chickpeas, rinsed, drained and patted dry
    • 2 cups cooked, shelled edamame
    • 1/2 cup cashews, coarsely chopped
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon ground ginger
    • Salt and pepper, to taste
    • 2 teaspoons chopped fresh cilantro


    1. Prepare dressing by placing ingredients in a blender or food processor and blending until smooth and creamy.
    2. Heat oil in a large cast iron skillet over high heat. Add chickpeas, edamame and cashews. Stir in
    3. cumin and ginger Cook, stirring frequently, for 5-8 minutes or until deep golden brown.
    4. Add chickpea and edamame mixture to a medium bowl and season to taste with salt and pepper.
    5. Allow to cool for 3-5 minutes. Stir in fresh cilantro and 3-4 tablespoons of the avocado ginger dressing. Serve warm.
    1 review

    Who Dished It Up First: Adapted from 86 Lemons



    1. This salad has everything I love!! chickpeas and edamame together? brilliant .. and the dressing sounds amazing. . definitely going to try this one! Cheers!

    2. This has yummy written all over it -sounds like a perfect lunch to me!

    3. This sounds very interesting with lots of different flavors! do you have the nutrition info? Thanks for posting!

    4. Thanks for the recipe. Looks simple yet delicious.


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