Epicure Recipes

⏾☀︎

Chickpea & Edamame Salad

LunchLow-sodiumSugar ConsciousOne DishDinnerLunchNo-CookVegetarianGluten-freeSide DishesDairy-freeDinnerGarlic-freeVegan

20 min

4 servings

Print

Ingredients

  • 1 can (19 oz/540 ml) chickpeas
  • 1⁄4 cup olive oil, divided
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp Red Pepper Jelly
  • 2 tbsp cider vinegar
  • 2 bell peppers
  • 2 celery stalks
  • 1⁄2 small red onion
  • 2 cups frozen shelled edamame, defrosted
  • 1 head butter or iceberg lettuce
  • 2 cups corn niblets

Preparation

  • Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
  • Drain and rinse chickpeas. Pat dry with a clean kitchen towel or paper towel. Place on pan; toss with 1⁄2 tbsp oil; season with salt and pepper. Roast 15 min.
  • Meanwhile, prepare dressing. Using the Funnel, add remaining oil, Red Pepper Jelly, and vinegar into a Cruet. Screw on lid; shake vigorously to mix.
  • Dice peppers. Slice celery. Thinly slice onion. Separate lettuce leaves.
  • In a large bowl, combine peppers, celery, onion, edamame, and corn. Add dressing, to taste, and toss to combine. Just before serving, top with chickpeas. Serve over lettuce leaves.

Epicure Products Used

Nutritional Information

Per serving: Calories 480, Fat 19 g (Saturated 3 g, 0 0 g), Cholesterol 0 mg, Sodium 490 mg, Carbohydrate 63 g (Fiber 13 g, Sugars 13 g), Protein 18 g.

Tips

Beat the heat and give your oven a day off. Skip roasting chickpeas – drain, rinse, and add to salad before tossing with the dressing.

If using frozen corn niblets, place in Multipurpose or Round Steamer and cover. Microwave on high 3–4 min until defrosted.

Perfectly Balance Your Plate

This is a perfectly balanced plate.