Edamame and chickpea salad with lime, chilli and coriander

Edamame and chickpea salad with lime, chilli and coriander

By
From
The Medicinal Chef
Serves
2
Photographer
Martin Poole

This is a wonderful salad that can make a really filling lunch, or a great side dish.

Ingredients

Quantity Ingredient
400g canned chickpeas, drained
20g edamame beans, thawed if frozen
1/2 cucumber, diced
1 lime, zested and juiced
1 teaspoon honey
1 teaspoon light soy sauce
20g fresh coriander leaves, finely chopped
1 large red chilli, sliced

Method

  1. Combine the drained chickpeas and edamame beans in a salad bowl, along with the diced cucumber.
  2. Mix the lime zest and juice, honey, and soy sauce together to make a dressing.
  3. Add the chopped coriander and the dressing, and stir thoroughly. Top with the sliced red chilli and serve.

Good for

  • Heart & circulation: High cholesterol

    Reproductive & Urinary systems: Endometriosis, Menopause, Polycystic ovary syndrome, Problematic periods
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again