If you’re looking for a recipe to make Aldi’s chickpea salad at home then you’re in the right place! This homemade recipe tastes EXACTLY like the real deal.
You can of course save yourself a little time by picking up the salad at Aldis, but you’ll save some money and be able to make a big batch if you make this yourself.
★ Why You’ll Love this Recipe ★
This chickpea edamame salad tastes great by itself as a cold bean salad. It’s healthy, tangy and filling.
This recipe doubles as a dip that’s delicious served with tortilla chips! It’s a great appetizer or healthy snack.
You can also enjoy this chickpea medly as a salad topping to jazz up some leafy greens. This salad stores well in the fridge so you can make it ahead and then spoon it onto a fresh-made salad for a healthy lunch or dinner.
A Healthy Dip Appetizer, Lunch or Vegetarian Side Dish
You’re probably going to want to make a big batch of this power salad because you can enjoy it multiple ways.
You can: enjoy this as a dip with tortilla chips, add this medley to your salad, serve it as a side dish with dinner, or pack it up for a healthy lunch.
★ Ingredients You’ll Need ★
You’ll love the fresh ingredients of this copycat Aldi’s Chickpea Salad!
The main ingredients in this chickpea edamame salad (or dip depending on how you want to enjoy this) are:
- Edamame. Best is frozen and shelled, but you can also use canned edamame, just drain the liquid.
- Chickpeas. Choose a quality brand of chickpeas and you will have little to no chickpea shells to remove.
- Carrots. Fresh shredded or grated carrots are the way to go here. In a pinch, you can use matchstick carrots but I find they can be dry and don’t have as much flavor.
- Dried cranberries. Or you might call them Craisins. These add a yummy, tangy and slightly sweet flavor!
- Bell peppers. Aldi’s uses a combination of red and green but you can go with any color bell pepper you’d like.
Then, the dressing!
This crazy combination of flavors really works! But what brings everything together is the dressing. A mix of oil, vinegar, fresh lemon juice and herbs.
The herby dressing marinates the ingredients and brings all the flavors together beautifully. The best part is, you don’t need to let this marinate for any set amount of time. You can enjoy this salad immediately after you make it or chill it for later. It stores well in the fridge.
★ How to Make this Chickpea Edamame Salad ★
This healthy chickpea salad recipe couldn’t be easier!
Okay, well it actually could be easier. I mean you could just buy it at Aldi’s but you only get a tiny package and it’s pretty expensive. And the nearest Aldi’s might be a bit of a drive away. So, homemade it is for me anyway!
The hardest part of making this dish might be collecting all the herbs to make up the dressing. If you don’t collect herbs like it’s your job (like me!) then you could instead use a bottled Italian dressing and then add cumin. You could try other dressings too if you want to mix it up and give this recipe a re-fresh after you’ve had it a few times.
Other than that, just toss everything into a bowl and stir!
★ FAQs & Tips ★
You can use frozen, canned or fresh edamame.
There’s not a big difference in taste no matter which type you choose to go with. So, go for what’s most convenient for you. If you can only find frozen edamame in shells, just cook the edamame and then pop it out of the shells. It only takes a few extra minutes.
How to Store
This salad keeps well thanks to the preserving powers of vinegar and oil. You can store this in the fridge for up to a week.
I prefer to store this salad, and almost all my dips and leftovers, in Mason jars. They are inexpensive and hold up well. You don’t need to worry about plastic chemicals (when re-heating certain dishes) seeping into your food, ruining the container or messing with the flavor of your recipe. I do use plastic dishwasher-safe lids since the metal ones tend to get rusty after awhile.
★ More Recipes You’ll Love ★
Want more healthy recipe ideas?
Check out these healthy yet delicious recipes:
This easy chickpea edamame salad recipe was featured on Meatless Monday!
Chickpea Edamame Salad and Dip
- 15 oz chickpeas, drained
- 2 cups shelled edamame
- 1 large carrot shredded
- ¼ cup dried cranberries
- ½ red bell pepper chopped
- ½ green bell pepper chopped
- ¼ tsp sea salt
- ¼ cup grape seed or olive oil
- ¼ cup white vinegar
- ¼ tsp garlic powder
- ¼ tsp Italian seasoning oregano, basil, marjoram, thyme, rosemary or more to taste
- Black pepper and cumin to taste
- In a large bowl, toss together: chickpeas, edamame, shredded carrot, cranberries, bell peppers, salt, oil, vinegar and herbs.
- Serve immediately or store for later. Enjoy with a spoon or as a dip with tortilla chips.