Ingredients
Scale
- 1 (15-ounce) can chickpeas, no-salt-added if possible, drained, rinsed, and patted dry
- 1 (15-ounce) can cannellini beans, no-salt-added if possible, drained, rinsed, and patted dry
- 1 (16-ounce) bag frozen shelled edamame, cooked according to package directions, cooled, and well drained
- 1 large English cucumber, diced (about 2 cups)
- 1 large red bell pepper, diced (about 1 cup)
- 2 cups cherry or grape tomatoes, halved
- 1/2 cup finely diced red onion
- 1 cup loosely packed flat-leaf parsley, chopped
- 1/2 cup hemp hearts
- 3 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard, labeled gluten free if needed
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon fine salt, plus more only if needed
- 1/4 teaspoon ground black pepper
Instructions
- Cook the frozen shelled edamame according to the package directions, usually by boiling for 4 to 5 minutes. Drain and rinse under cold water until completely cool. Spread on a clean towel and pat dry.
- Drain and rinse the chickpeas and cannellini beans. Let them drain for several minutes, then pat them dry gently so they do not water down the dressing.
- Add the chickpeas, cannellini beans, cooled edamame, cucumber, bell pepper, tomatoes, red onion, parsley, and hemp hearts to a large mixing bowl.
- Whisk the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper in a small bowl or jar until slightly thickened and evenly combined.
- Pour the dressing over the salad. Fold gently with a wide spoon or silicone spatula until every ingredient is lightly coated, taking care not to mash the cannellini beans.
- Let the salad rest for 10 minutes. Taste a spoonful containing both beans and vegetables, then adjust lemon, pepper, or salt only if needed. Serve immediately or divide into six airtight containers and refrigerate.
Notes
- Edamame is soy, so the recipe is not soy free.
- Drying the beans and cooled edamame prevents the vinaigrette from becoming watery.
- For a soy-free version, replace the edamame with two drained 15-ounce cans of firm lentils or beans; the nutrition values will change.
- Refrigerate in airtight containers at 40°F or below and use within 4 days for the best texture.
- The completed salad is not recommended for freezing because cucumber and tomatoes soften after thawing.
- Prep Time: 20 minutes
- Resting Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegan