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.
Aldi’s Chickpea Salad Ingredients
The main ingredients in this chickpea edamame salad (or dip depending on how you want to enjoy this) are:
Edamame, Chickpeas, Carrots, Dried cranberries, and bell peppers (red and green).
This crazy combination of flavors really works! But what really brings everything is when you mix in 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 serve or enjoy this salad immediately after you make it.
A Healthy Dip Appetizer, Lunch or Vegetarian Side Dish
It’s pretty easy to make a big batch of this power salad to enjoy as a dip with chips or to pack for a healthy lunch. This salad stores well thanks to the preserving powers of vinegar and oil. You can store this in the fridge for up to a week without it going bad.
This healthy chickpea salad recipe couldn’t be easier!
Okay, well it actually could be somewhat easier. The hardest part 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.
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 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.
What’s the best way to store this chickpea edamame salad?
I prefer to store this salad, and almost all my dips and leftovers in wide-mouth 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.
Want more healthy recipe ideas?
Check out these healthy yet delicious recipes:
This easy chickpea edamame salad recipe was featured on Meatless Monday!