Virtual Vegan Potluck: Edamame-Chickpea Power Salad with Avocado-Lime Dressing (vegan, gf)

Welcome potluck guests! Hopefully you’re getting plenty of delicious new recipe ideas along the way! Today I am participating in the bi-annual Virtual Vegan Potluck, which is basically a string of 100+ blogs all linked together with “forward” and “back” buttons/links to guide you through a virtual plant-based progressive dinner, if you will. You’ll be taken through eight courses, with several bloggers participating in each course. You are currently in the fourth course, Salads, which will be followed by Sides, Soups, Main Dishes and Dessert. Prior to Salads, there are also Appetizers, Beverages and Bread. You’ll find links to the previous dish/blog and the next dish/blog at the bottom of this post.

Virtual Vegan Potluck Logo

Last time I participated in the VVP, I made a more involved recipe. It required some time in the kitchen, but Sweet Potato Asparagus Cakes with Lemon Basil Cream were definitely worth the effort. This time I kept it simple with a hearty, healthy (and gluten-free!) salad. If your salad routine has been lackluster, this might be just the thing to change it up. Not only is it full of flavor, but it’s packed with protein, fiber, vitamins and minerals. The recipe yields four side servings, but you could double up on two servings for a power lunch that won’t leave you hungry.

Edamame Chickpea Power Salad with Avocado-Lime Dressing #vegan #glutenfree #healthy #protein #salad #powerfood

When I wrote the recipe, I used canned chickpeas (a.k.a. garbanzo beans) to keep it quick. However, if you have the time to prepare dried chickpeas instead, you’ll get roughly twice the nutrients and half the sodium–they are far more nutritious that the canned variety.

Edamame Chickpea Power Salad with Avocado-Lime Dressing #vegan #glutenfree #healthy #protein #salad #powerfood

If you’re not familiar with edamame (immature green soybeans), you can usually find it in the freezer section with the frozen vegetables. Buy the shelled kind if you can find it. Otherwise, you’ll have a longer boiling time and an extra step to remove the beans from their pods. As with all ingredients (especially the apples in this recipe), I always buy organic when possible. Your local health food store is more likely to carry an organic brand. If you don’t eat soy or are trying to avoid it, you can substitute green peas or fava beans.

Edamame Chickpea Power Salad with Avocado-Lime Dressing #vegan #glutenfree #healthy #protein #salad #powerfood

The combination of toasted chickpeas, chewy edamame, crunchy apples and cashews paired with the creamy avocado-lime dressing is deeee-licious. If you need/want to make other substitutions, pears would be a great sub for the apples. And of course, there are many subs for the cashews–walnuts, macadamia nuts or hazelnuts, to name a few. You can sub onion for the shallot, or omit it altogether. The ginger root adds really interesting flavor, but don’t stress if you don’t have it–the salad will still be great without it.

If you give this salad a try, I would LOVE it if you came back and left feedback below. If you are new here and enjoyed this post, please consider subscribing to 86 Lemons (by entering your email address in the column on the right) and/or keeping in touch via FacebookPinterest and/or Twitter. Enjoy the Virtual Vegan Potluck and thanks again for stopping by!

Edamame Chickpea Power Salad with Avocado-Lime Dressing (vegan, gf)
 
Author:
Recipe type: Salad, Side
Cuisine: Vegan, Gluten-Free, American
Serves: 4
Ingredients
DRESSING INGREDIENTS
  • 1 large avocado, flesh removed
  • 1 nub of ginger root (1/2" - 1" piece)
  • 1 shallot
  • 3 Tbsp fresh lime juice
  • 1 Tbsp apple cider vinegar
  • ½ Tbsp pure maple syrup
  • 1 Tbsp olive oil
  • 3 Tbsp chopped fresh basil
SALAD INGREDIENTS
  • 1 (15 oz) can chickpeas, drained, rinsed and patted dry
  • ½ Tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ⅛ tsp ground cayenne pepper
  • ⅛ tsp ground ginger
  • ½ cup cashews
  • 10 oz. shelled edamame, cooked
  • 1½ cup chopped apples (about 2 small apples)
  • salt and pepper to taste
  • 1 Tbsp chopped fresh basil (optional garnish)
Instructions
  1. Prepare dressing by placing ingredients in a high-speed blender and blending until smooth and creamy. (This will make more than you need, but it can be difficult for some blenders to blend smaller quantities.)
  2. If you haven't cooked the edamame yet, start that now.
  3. Heat a cast iron skillet over high heat. Add chickpeas and allow them to toast for about 5-8 minutes, or until they start to brown. Drizzle olive oil over chickpeas. Add salt, cumin, cayenne pepper and ginger. Stir to coat. Add cashews and stir together; continue to cook mixture over medium-high heat until cashews begin to lightly brown.
  4. Add chickpea/cashew mixture, edamame and apples to a medium bowl. Season to taste with salt and pepper. Add 3 tablespoons of avocado-lime dressing. Toss to coat. For a creamier salad, add more dressing. Garnish with chopped basil and serve warm.

To proceed to the NEXT dish/blog in the Virtual Vegan Potluck, CLICK HERE
To go BACK to the previous dish/blog in the Virtual Vegan Potluck, CLICK HERE
To start at the beginning of the VVP, CLICK HERE

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Comments

  1. says

    Goodness Livvy this is one gorgeous salad! So many yummy ingredients. I bet all the flavours and different textures make for a real mouth-party.
    I missed your May entry but it looks amazing too.

  2. says

    Been eyeing this salad on Facebook…it looks like spring, yet it’s totally fall! Beautiful.

    Thank you so much for bringing a dish to the Potluck!

  3. says

    Wow, this looks delicious, and so satisfying & filling! I love that you used both edamame and chickpeas, which are both lovely in salads but of course it’s never occurred to me to use them both in a salad at the same time… :) The avocado-lime dressing sounds amazing, too! So many of my favorite things, in a bowl!

  4. says

    What a gorgeous, vibrant looking salad. I’m completely salivating over it (why did I decide to look through these recipes during my lunch break?!). I think this would be a great recipe to bring to a physical potluck too, I can’t imagine anyone not liking the look of it!

  5. says

    Omigosh. These textures are amazing!! I am totally with you on home cooking the garbanzo beans. I usually saute the beans instead of baking. I’m going to try that for this salad. I am so excited to make this recipe. I have a child who is going to love this dish. Thank you!

  6. Connie Guadagno says

    This is my new favourite salad. Made this yesterday, love the fresh ginger flavour (I added fresh minced ginger to edamame chick pea mixture). The dressing is the best! Will make it again and again. Thanks!

  7. Jennifer says

    I just made this for our work potluck and I had to taste it, of course. I am not vegan but like to make something that everyone can eat. This is so good….and I will definitely make again. Thanks.

  8. says

    Love the way you set up your website! Whenever I want to copy a recipe from another site it takes forever to find all the info and then copy it into a word doc. You made it so easy with a CLICK HERE and all I had to do was download it!
    Can’t wait to try this recipe. Have had some edamame in refrig and wanted to use it up today…going to make your recipe! THANKS

  9. Sophie says

    Thank you so much! I made this for lunch this morning as part of my all vegetable and fruit diet and it tastes wonderful. I replaced the edamame with green peas but it still looks great. Oh and I added a kaffir lime leaf to the dressing just because I felt like it and that tastes great too. Thanks!

  10. Lu says

    This is Amazing!! I’ve been eating somewhat clean/vegan and love to try new bean recipes! This is sooooo good. I didn’t use a lot of oil, maybe a tsp. love the heat of the cayenne. It’s good hot or cold. I’ll be making the dressing again too, it’s delish!
    Thanks!! & have a great day!

  11. Chantal says

    This is a really great salad! I just made it this afternoon and really enjoy it :) Thanks for posting this. I had a quick question, where it’s just me it’s quite a big salad! I just wanted to know if it will keep for a day or two? I’ll probably finish it tomorrow, but I just wanted to know if it would still be good then.

  12. says

    I know you saw my tweet last night but I just wanted to stop by and say I had it for lunch again today and it is so good still! Thanks for sharing!

  13. says

    Just came across this recipe and made it tonight. Unfortunately, I was out of shallot and basil but replace with minced garlic and fresh cilantro, respectively. It was delicious! I can’t wait to try it out as written, too. Thank you!

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