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Pesto Edamame Salad
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Pesto Edamame Salad
8 Ingredients | 6 Serving | 15 minutes
Nutrition Facts/serving: 340 calories; 21g fat; 7g saturated fat; 8g monounsaturated fat; 3g polyunsaturated fat; 20g carbohydrates; 6g fiber; 6g sugar; 17g protein; 318mg sodium; 1383IU vitamin A; 288mg calcium; 167micrograms folate
Ingredients & Directions:
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1 cup frozen and shelled edamame
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1 1/2 cups chickpeas
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1 cup cherry tomatoes
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1 cucumber
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8 ozs mozzarella cheese
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3/4 cup pesto
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1 tsp garlic powder
- 3/4 cup basil leaves
1. Thaw the frozen edamame for about an hour prior to tossing with the other ingredients. You may also purchase steamer bags and simply remove the edamame from the bag--steam in the microwave and then cool before adding to the salad.
2. Peel and slice the cucumber and finely chop. Add it to a bowl along with the edamame.
3. Open a can of chickpeas, drain and rinse before adding to the bowl of ingredients.
4. Add the mozzarella pearls and toss with the pesto, garlic powder and fresh basil leaves.
Notes:
1. If you are trying to make this dairy-free, eliminate the mozzarella cheese and consider adding a tablespoon of nutritional yeast. Nutritional yeast has a taste similar to parmesan cheese. It's found at the grocery store in a bag or dry goods section--typically under $9.00 per package.
2. If you are looking for something without soy (edamame substitution) consider adding northern beans to this salad instead. You may also just double up on the chickpeas, but part of what makes this salad satisfying is the various textures. Think about texture substitutions--edamame is slightly firm and not mushy.
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