- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Edamame and Chickpea Salad



Ingredients


  • 1/2 bag frozen, shelled edamame (5 ounces)
  • 1 can chickpeas, drained (14 ounces)
  • 1/2 cup crumbled feta cheese
  • 1 celery stalk, chopped
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Juice of 1/2 lemon
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste


Directions


  1. Cook edamame according to package instructions. Drain and let cool.
  2. Mix in a medium size bowl: edamame, chickpeas, feta, celery, EVOO, lemon juice and cumin. Toss and add salt and pepper to taste.
  3. Serve immediately as a side salad or over mixed greens as a main course. You can cover with plastic wrap and stick it in the fridge for later, too.