Chickpea and Edamame Salad with Lemon and Mint

Directions

Drain garbanzo beans into a colander placed in the sink and rinse well with cold water until no more foam appears. Let beans drain well If using frozen edamame, microwave for about 5 minutes. Zest the lemon using a microplane grater or the finest side of a regular grater, then squeeze the lemon juice. You need at least 1 T lemon zest and 2-3 T lemon juice. In a plastic or glass bowl large enough to hold all the salad ingredients, whisk together the lemon zest, lemon juice, minced garlic, olive oil, salt, and fresh ground black pepper. Add the drained chickpeas and stir so the beans are well-coated with dressing. Let beans marinate in the dressing while you prep the other ingredients. When edamame is cooked, drain well in the same colander you used for the beans. Thinly slice green onions. Wash mint, spin dry or dry with paper towels, and finely chop enough to make 1 cup chopped mint, or less if you’re not that fond of mint. Add the edamame, sliced green onions, and chopped mint to the bowl with the chickpeas and stir until ingredients are well combined. Taste for seasoning and add more salt, pepper, or lemon juice as desired. Serve right away or refrigerate until you’re ready to eat it. This still tasted great after it had been in the fridge overnight, but I added a little more lemon juice to brighten the flavor.