Greek-style legume salad

Greek-style legume salad
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Marilou: Would it be possible to have this salad as a meal and feel full? When I came up with the recipe, I thought so, but I can’t be totally sure.

Hubert: Yes, you could, since feta, chickpeas, black beans, and edamame contain protein! You could also serve it as a side, or a main at lunchtime.

Edamame (soybeans) are perfect for boosting the protein content of this recipe: a 1/2 cup contains about 9 grams of protein. As a bonus, they add a beautiful burst of bright green to your salad!

  • ServesServes 4–6
  • Prep time5 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well


  • 19 oz (1 can, 540 ml) chickpeas, drained and rinsed
  • 1/2 cup black beans, drained and rinsed
  • 1 cup red onion, minced
  • 1 cup cucumber, diced
  • 1 tomato, diced
  • 1/2 cup frozen edamame, thawed
  • 1 cup feta cheese, crumbled
  • 1 handful fresh parsley, chopped
  • Salt and pepper, to taste
For the vinaigrette
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper, to taste


  1. In a large salad bowl, combine all the vinaigrette ingredients. Season.
  2. Add the remaining ingredients. Mix well, adjust the seasoning, and serve.
Recipe published on August 19, 2018