Edamame Chickpea Feta Salad with Lemon Tahini Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 6.5 oz can Chickpeas
  • 1 1/2 cups Edamame
  • 1 English cucumber
  • 1 Garlic clove
  • 3 Green onions
  • 1 Lemon
  • 1/4 cup Parsley, fresh

• Condiments

  • 1/3 cup Tahini

• Baking & Spices

  • 1 Red pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 1/4 cup Feta cheese

• Liquids

  • 4 tbsp Water

Found on acedarspoon.com

Description

Ingredients

• 6.5 oz can of chickpeas, drained and rinsed (1/2 of a 15oz can)
• 1 1/2 cups edamame, shelled and cooked
• 1 red pepper, chopped
• 1 english cucumber, seeds removed, chopped
• 3 green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup crumbled feta cheese
• For the Lemon Tahini Dressing:
• 1/3 cup tahini
• 1 lemon, juiced
• 1 garlic clove
• 1/4 teaspoon sea salt
• 4 Tablespoons water (more or less depending on the texture of the dressing you want)
• 1 teaspoon olive oil

Directions

• In a large mixing bowl combine chickpeas through the feta cheese and combine. Refrigerate for 30 minutes.
• In a blender blend together the ingredients for the lemon tahini dressing.
• Pour the dressing over the salad and gently toss to combine and serve.