Edamame and chickpea salad
A quick and easy, protein packed vegetarian meal. With crunchy, smoky chickpeas, this tasty super salad is ideal for a packed lunch or fast weeknight dinner.
* The ingredients used in this recipe are shared with other recipes from week one of the spring weekly meal planner. See the meal planner here.
Ingredients
Method
Ingredients
- 6 eggs
- 400g can chickpeas, drained and rinsed
- 2 teaspoons smoked paprika
- 1 teaspoon oil
- Salt and pepper, to taste
- 254g shelled edamame beans*, steamed
- 1 iceberg lettuce, shredded
- 2 large carrots, cut into thin matchsticks or grated
- 1 red onion, thinly sliced
- 1 large capsicum, sliced
- Your favourite salad dressing
Optional: serve with wholemeal pita bread
Method
- Boil eggs for around 6 minutes, or longer for a firmer yolk. Remove from hot water and place in an ice bath for about 10-15 minutes to cool.
- Heat oven to 180oC bake or 160oC fan bake and prepare a tray or baking dish by greasing it.
- Mix the chickpeas, smoked paprika, oil, and salt and pepper in a bowl and place on the prepared tray or dish. Bake for 10 minutes or until slightly golden and crisp.
- Prepare the rest of the salad ingredients as the chickpeas bake and peel the eggs.
- To serve, place salad ingredients, baked chickpeas, and deshelled eggs on the table and get everyone involved in making their own salad. Finish with a drizzle of your favourite dressing, if desired.
Cooking tips:
• The eggs can be hardboiled ahead of time, leave them in the shells once they have cooled in the ice bath and store them in the fridge.
• The chickpeas can be seasoned with your favourite spice mix instead of smoked paprika.
Adapt it:
• Swap the eggs for tuna, salmon, cooked chicken, tempeh, or tofu if you prefer, or you can add these as well as the eggs.
• The iceberg lettuce can be swapped for baby spinach or other salad leaves.
• Add a handful of nuts and/or seeds to the salad or chunks of avocado if you like.
Kid-friendly alternatives:
• Avoid over baking the chickpeas or leave them unbaked in you have smaller children who might find them too hard.
• Use minimal amounts of salt.
Leftovers:
• Eat for lunch the next day.