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Edamame & Chickpea Salad with Tahini-Lemon Dressing
COOKING WITH COREY13Ingredients
40Minutes
630Calories
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Ingredients
US|METRIC
3 SERVINGS
- 3 cups edamame beans (frozen or fresh, in their pods, makes about 3/4 c. cooked, shelled edamame)
- 1/2 cup corn kernels (frozen or fresh)
- 1 cup garbanzo beans (canned, pre-cooked, drained and well-rinsed)
- 1 cup red onion (peeled and thinly sliced into 1/8"-thick crescents)
- 3/4 cup Kalamata olives (pitted and sliced)
- 1/4 cup scallions (sliced crosswise into 1/4"-thick rounds)
- 1/4 cup Italian flat leaf parsley (fresh, finely minced and densely packed)
- 1/8 cup fresh mint leaves (finely minced and densely packed, optional)
- 1/4 cup Tahini
- 3 Tbsp. lemon juice (freshly squeezed)
- 1 Tbsp. sesame oil
- 1/4 tsp. ground black pepper
- 1 Tbsp. garlic (peeled and finely minced, about 2 large cloves)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium630mg26% |
| Potassium1460mg42% |
| Protein35g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber22g88% |
| Sugars14g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium45% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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