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Chickpea Edamame Salad with Lemon & Dill

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Chickpea Edamame Salad with Lemon & Dill

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 300-400, Under 350
Protein: 10-20g
Fiber: 11+g
Servings: 2
Calories: 311kcal


  • 1/2 Lemon (juiced)
  • 1 tbsp Avocado Oil
  • 1 tsp Dijon Mustard
  • 1 tsp Maple Syrup
  • 2 tbsps Fresh Dill (chopped)
  • 2 cups Baby Spinach (chopped)
  • 1 cup Chickpeas (cooked)
  • 1 cup Frozen Edamame (thawed)


  • In a large mixing bowl, whisk together the lemon juice, avocado oil, dijon, maple syrup and dill.
  • Toss in the spinach, chickpeas and edamame until well combined. Enjoy!


  • Storage

    Refrigerate in an airtight container up to 3 to 5 days.
  • No Spinach

    Use mixed greens, arugula, kale or romaine lettuce instead.
  • Soy-Free

    Use green peas instead of edamame.
  • No Chickpeas

    Use lentils or black beans instead.


Serving: 2g | Calories: 311kcal | Carbohydrates: 34g | Protein: 17g | Fat: 13g | Cholesterol: 0mg | Sodium: 62mg | Fiber: 11g | Sugar: 8g | Vitamin A: 3110IU | Vitamin C: 19mg | Calcium: 124mg | Iron: 5mg

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