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Chickpea and Edamame Salad

Rated as 4.56 out of 5 Stars

"A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately."
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15 m servings 239
Original recipe yields 8 servings


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  1. Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Nutrition Facts

Per Serving: 239 calories; 12.5 30.1 3.2 1 251 Full nutrition

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Read all reviews 11
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I made this recipe exactly as written with exception of peppers (we don't care for them and I feel they overpower). The only thing that I think the recipe needs (that isn't written) is it needs ...

I will cut the ingrediants for the dressing in half next time as it was a little too much for me, but the overall recipe is delicious!

This recipe is really good as it is, but it's also great with other favorites added to it. I added chopped walnuts and chia seeds. The amount of dressing can be cut in half. Otherwise, there is ...

Love all of the ingredients and made it 2 times now. The first time I didn’t put the cranberries in-the second time I did. The outcome of the first try was ok but the flavors needed to sink in....

Great way to have a protein filled salad. I agree.. leave it overnight in the fridge. The flavors blend well over time. My hubby loves it!

Great edamame recipe! Everyone is right - half the dressing measurements. I preferred the simpler taste of no cranberries and no sunflower seeds.

Pretty good recipe. Pretty, too.

Great recipe and so easy to make! I will definitely be making again.