This Edamame Chickpea Salad with Couscous toss in a simple dressing, is perfect as a meal or as a side!
Edamame Chickpea Salad with Couscous
I am back with another easy salad that is perfect as either a meal or a side! This Edamame Chickpea Salad with Couscous is fresh, light, and easily transported in a large mason jar!
I love how this salad can be protein-packed with or without the added chicken. It’s super versatile as if you have guests coming over that don’t eat meat, this salad can be served with or without chicken.
I personally love to add leftover shredded chicken to this because I almost always have chicken in my fridge. If you need a recipe for shredded chicken, check out my post on Instant Pot Shredded Chicken.
What You’ll Need To Make This Chickpea Salad
- pearl couscous
- shelled edamame
- chickpeas – you can use canned chickpeas or make your own. I like to use the Instant Pot to make my chickpeas.
- tangy citrus dressing
- sliced carrots
- shredded chicken
- mixed greens
- goat cheese
How To Make This Edamame Chickpea Salad with Couscous
- Cook your couscous and edamame as directly on the package.
- In a bowl, mix together your cooked chickpeas, couscous, and edamame with a tangy citrus dressing or a dressing of your choice (or even just lemon juice and olive oil if you’re in a pinch!).
- In a large bowl, toss together the rest of the ingredients.
- If prepping in a mason jar, layer the chickpea, couscous, edamame on the bottom, then carrots, shredded chicken, and mixed greens. I usually don’t put the goat cheese in until the morning of.
Tips and Notes on This Chickpea Salad
- I use a 750mL mason jar to store the chickpea salad.
- Store for up to 4 days in the fridge.
- Want to add some extra healthy fats and nutrition to this salad? Slice up an avocado to add to the salad before serving.
- Chickpeas are the same as garbanzo beans and can be used interchangeably in this recipe. I use canned chickpeas, drained and rinsed.
- I used raw carrots, sliced thin.
Edamame Chickpea Salad with Couscous
Ingredients
- 1 cup pearl couscous
- 1 cup shelled edamame
- 1 can chickpeas, 540mL
- 0.75-1 cup tangy citrus dressing
- 1-2 carrot, sliced
- 2 cups shredded chicken
- 4-6 cups mixed greens
- 4 tbsp goat cheese
Instructions
- Cook your couscous and edamame as directly on the package.
- In a bowl, mix together your cooked chickpeas, couscous, and edamame with a tangy citrus dressing or a dressing of your choice (or even just lemon juice and olive oil if you’re in a pinch!).
- In a large bowl, toss together the rest of the ingredients.
- If prepping in a mason jar, layer the chickpea, couscous, edamame on the bottom, then carrots, shredded chicken, and mixed greens. I usually don’t put the goat cheese in until the morning of.
Nutrition Per Serving
More Salad Recipes You May Enjoy
- Chicken Strawberry Avocado Salad
- Thai Inspired Peanut Noodle Salad with Pork
- Peach Quinoa Salad
- Cold Chicken Spinach Pasta Salad
- Mediterranean Lentil Salad – via Janice from Salads 4 Lunch
- Chicken Pepperoni Pasta Salad
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