Marinated Chickpea and Edamame Salad
Phase 1 | 30 Minutes or Less!
Makes 4 servings
A bag of frozen, shelled edamame a freezer staple dazzles in this simple yet unconventional salad. More good news: You get a whopping 7 grams of fiber in each serving!
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon finely grated lemon peel
1 garlic clove, minced
1 tablespoon chopped fresh mint
Salt and black pepper
1 can (15 ounces) chickpeas, drained and rinsed
1 cup frozen shelled edamame, thawed
1 seedless cucumber, thinly sliced crosswise
3 red radishes, thinly sliced
½ small red onion, very thinly sliced
Consider substituting Wish-Bone® Light Country Italian and Fat Free Italian for the marinade used in this recipe. Both are South Beach Diet-friendly options.
1. In large serving bowl, combine oil, lemon juice and peel, garlic, mint, salt, and pepper. Add chickpeas; toss to coat. Let marinate while you prepare the rest of the salad.
2. Meanwhile, bring a small saucepan of salted water to a boil. Add edamame, cook about 4 minutes. Drain and cool under running water. Pat dry.
3. Just before serving, stir the edamame, cucumbers, radishes, and onion into the chickpea mixture. Season with salt and pepper and serve immediately.
10 gm protein
24 gm carbohydrate
7 gm fiber
6 gm total fat
0 g saturated fat
0 mg cholesterol
340 mg sodium
This recipe is reprinted from the South Beach Diet Newsletter, Volume 3, Issue 1.