Edamame Salad

During the summertime, I’m always looking for a light, refreshing dish for lunch or dinner. And this edamame salad with chickpeas, tomatoes, and feta is protein packed and so quick and easy to make. Also, it’s perfect for picnics or to bring as a side dish to a barbecue gathering too!

Chickpeas are a pantry staple, and frozen shelled edamame will keep for awhile in the freezer, so it’s easy to always have these two ingredients on hand. Add to that some heirloom grape tomatoes from the farmer’s market, and you’ve got a pretty colorful dish. The dressing is Asian-inspired, with a little sesame oil for a somewhat nutty flavor, and rice vinegar for just the right amount of zing.

Scroll through for some tips and tricks below, or hit that “jump to recipe” button to get started.

How To Prepare Edamame For A Salad

If you find fresh edamame, it is really simple to prepare for a salad. Bring a large pot of water to a boil. Add a pinch of salt. Gently, with a slotted spoon, add fresh edamame to boiling water and cook for five to 10 minutes until they are heated through and softened. Carefully drain the edamame from the water and allow them to cool for five mintues. Then, remove the edamame beans from the shells, discard the shells, and use the edamame beans in the salad recipe below.

How To Use Frozen Edamame In A Salad

Usually, I can only find frozen edamame at our local grocery store. They sell it both as the whole bean, as well as edamame that is already shelled. Cook frozen edamame in the same method described above for fresh edamame, using salted boiling water. Only for frozen edamame, it is typically pre-cooked. So you’ll just need to boil them for three to four minutes. Also, you could allow them to thaw to room temperature.

How To Make An Edamame Salad

This edamame salad is really easy to put together once you have all your ingredients in hand. Here is a list of what you’ll need: 

• 1 shallot, finely chopped
• 2 cups shelled edamame, cooked
• 1 pint grape tomatoes, halved
• 4 oz feta cheese
• 1 cup fresh parsley, finely chopped
• 1/2 cup rice vinegar
• 1 15 ounce can of chickpeas
• 1 1/2 Tablespoons sesame oil
• salt and pepper to taste

Add the edamame, tomatoes, chickpeas, parsley, and feta to a medium sized bowl.

Pour the sesame oil and vinegar into a small bowl. Add a pinch (about a 1/2 teaspoon) of salt and pepper. Whisk the oil and vinegar mixture together until blended. Sometimes I like to add these dressing ingredients to a small mason jar and give it a good shake to mix together instead of whisking.

Pour dressing over the edamame mix and gently toss together the ingredients.

Enjoy immediately, or chill edamame salad in the refrigerator until ready to serve. It will keep in the refrigerator for up to a week.

 

Looking for more summer salad recipe ideas? Check out our recipes for Watermelon Feta Salad, Grilled Pineapple & Fennel, and Farro Salad. Also, want to save this recipe for later? Pin it! 🙂

Created om 2018. Updated in 2023.