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Avocado chickpea edamame salad with cucumber, leafy greens, pickled red onions, microgreens, and lemon herb dressing.

Avocado Chickpea Edamame Salad with Lemon Herb Dressing

This avocado chickpea edamame salad is fresh, filling, and packed with crisp green vegetables. Tender asparagus, creamy avocado, chickpeas, edamame, cucumber, leafy greens, quick-pickled red onions, and microgreens come together with a bright lemon herb dressing. It makes a colourful healthy lunch, light dinner, or easy spring and summer side dish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course lunch, Salad, Side Dish
Cuisine American, Modern Healthy Cuisine
Servings 4 servings
Calories 416 kcal

Equipment

  • Large salad bowl
  • Small mixing bowl
  • Small jar with lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Colander 
  • Salad tongs or large spoon

Ingredients
  

For the salad

  • 5 cups green leaf lettuce or curly kale, chopped
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup chickpeas canned, drained and rinsed
  • 1 cup edamame shelled, cooked and cooled
  • 1 avocado large and cut into cubes
  • 1 cup cucumber sliced
  • ½ cup pickled red onion
  • 1 cup microgreens
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

For the quick-pickled red onions

  • ½ red onion medium and thinly sliced into rings
  • ⅓ cup apple cider vinegar
  • ⅓ cup warm water
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt

For the lemon herb dressing

  • ⅓ cup olive oil extra-virgin
  • 3 tablespoons lemon juice fresh
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons fresh parsley finely chopped
  • 1 tablespoon fresh basil finely chopped
  • 1 garlic clove small and minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Prepare the pickled onions

  • Place the sliced red onion in a small bowl or jar.
  • Stir together the apple cider vinegar, warm water, sugar, and salt.
  • Pour the mixture over the onions and let them sit for at least 15 minutes. The onions will soften slightly and turn a brighter pink as they pickle.
  • Drain before adding them to the salad.

Cook the asparagus

  • Bring a small pot of salted water to a boil.
  • Add the asparagus and cook for 2 to 3 minutes, just until bright green and tender-crisp.
  • Transfer the asparagus immediately to a bowl of cold water. Drain well and pat dry. This keeps it fresh-looking and prevents it from becoming soft.

Make the lemon herb dressing

  • Add the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, parsley, basil, garlic, salt, and black pepper to a jar.
  • Cover and shake well until the dressing looks smooth and lightly thickened.
  • Taste and add a little more lemon juice or salt as needed.

Assemble the salad

  • Place the chopped lettuce or kale in a large serving bowl.
  • Add the asparagus, chickpeas, edamame, cucumber, and avocado.
  • Pour about three-quarters of the lemon herb dressing over the salad.
  • Toss gently so the avocado stays in nice pieces rather than becoming mashed.
  • Top with the quick-pickled red onions and microgreens.
  • Drizzle with the remaining dressing and finish with salt and black pepper.
    • Add the avocado just before serving and gently fold it into the avocado chickpea edamame salad. This keeps the avocado fresh, creamy, and nicely cubed instead of turning soft or mashed.

Notes

  • This avocado chickpea edamame salad is best served fresh, especially once the avocado and lemon herb dressing are added.
  • Rinse and drain the chickpeas well so the salad does not become watery. I also like to pat them dry with a clean kitchen towel.
  • Cook frozen edamame according to the package directions, then cool it completely before adding it to the greens.
  • Add the avocado last and toss gently. A heavy hand can turn those nice creamy cubes into a mash pretty quickly.
  • Quick-pickled red onions bring a bright, tangy flavour to this healthy summer salad and balance the richness of the avocado.
  • Start with a small amount of lemon herb dressing, toss, then add more as needed. The salad should be lightly coated, not swimming in dressing.
  • Microgreens are delicate, so add them right before serving. They keep their fresh look and texture much better that way.
  • This chickpea edamame salad recipe can be prepared in stages. Make the dressing and pickled onions ahead, then assemble everything when ready to eat.
  • For extra protein, add grilled chicken, salmon, shrimp, tofu, feta cheese, or hard-boiled eggs.
  • A final squeeze of lemon and a pinch of salt just before serving helps brighten the cucumber, chickpeas, edamame, and avocado.
 
 

Nutrition

Serving: 1servingCalories: 416kcalCarbohydrates: 34gProtein: 11gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 793mgPotassium: 812mgFiber: 10gSugar: 13gVitamin A: 3906IUVitamin C: 22mgCalcium: 103mgIron: 4mg
Keyword Avocado chickpea edamame salad, Chickpea avocado salad, Easy summer salad recipe, edamame salad recipe, Healthy lunch salad, Healthy summer salad, lemon herb dressing, Plant-based protein salad, recipe
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