Who’s gonna try this Chickpea Edamame Salad for dinner tonight?? ????? super fresh, versatile and quick to put together.
It’s quite easy to make adjustments or substitute several of the ingredients in this recipe.
? Wanting more protein? Add pan fried egg, chicken or tofu on top.
? Wanting more carbs? Add sweet potato or rice!
INGREDIENTS (2 servings):
— 1/2 fresh lemon, juiced
— 1 tbsp extra virgin olive oil
— 1 tsp Dijon mustard
— 1 tsp honey (can sub maple syrup or other liquid sweetener)
— 1 tsp lightly dried coriander (can sub dill; for fresh herbs use 2 tbsp)
— 2 cups baby spinach, chopped (can sub mixed greens, arugula, kale, lettuce)
— 1 can (~2 cups) chickpeas, drained and rinsed (can sub lentils or black beans)
— 1 cup frozen shelled edamame, thawed (can sub green peas)
— 1/4 cup cucumber, sliced (optional)
— 1/4 avocado, sliced (optional)
1️⃣ In a large mixing bowl, whisk together marinade ingredients (lemon, olive oil, mustard, honey and coriander).
2️⃣ Toss in the base ingredients (spinach, chickpeas, edamame, cucumber and avocado) until thoroughly combined.
3️⃣ Enjoy! ? Store in the fridge covered for up to 4 days.
Credits to @thehealthylabel