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.
This chickpea edamame salad doubles as a dip which I love to each with tortilla chips! It’s a great appetizer or healthy snack.
What ingredients are in the 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, chickpeas, carrots, dried cranberries, and bell peppers (red and green).
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.
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.
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.
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 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. 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.
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.
Shop Mason Jars with Plastic Lids on Amazon
Want more healthy recipe ideas?
Check out these healthy yet delicious recipes:
This easy chickpea edamame salad recipe was featured on Meatless Monda
Chickpea Edamame Salad and Dip
Ingredients
- 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
Instructions
- 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.
Colawoman
Wednesday 12th of January 2022
I just made it again - I do think it’s better the next day so instead of eating I’m reviewing again and seeing what others think of it. I have made this so many times since I first reviewed it in September and still double the recipe - this is so delicious and I agree with another reviewer - it is better than ALDIs. Thank you Angela G!
Angela G.
Wednesday 12th of January 2022
Thank you so much for the second review! So glad you like it and I agree it’s better once everything has time to marinate.
Sarah Harris
Sunday 21st of November 2021
I just saw this recipe and I know I will love it because all the ingredients I love. I can't wait to make it.
Angela G.
Sunday 21st of November 2021
Let me know how it turns out!
Dana La Rosa
Tuesday 26th of October 2021
Yum! My husband likes this better than the store-bought kind. 2 cups of edamame is a lot, so I do one cup per can of chickpeas, and use lots of cumin. I have noticed that the dressing tends to get a little slimy after a few days in the fridge, like the oil is congealing. Any idea why this could be happening?
Angela G.
Wednesday 27th of October 2021
Hi Dana, Glad you liked it! Liquid from the chickpeas might be causing the congealing. I've noticed some brands of canned chickpeas are stored in a thicker juice than others. So in addition to draining the chickpeas, you may also want to rinse them. It could also be pectin from the cranberries which is a naturally occurring gelling agent that's found in most fruits and isn't harmful. Pectin is very similar to gelatin so if you let the dip get to room temp before eating, that will help loosen the dressing if it's the pectin. Hope this helps. Thanks for the feedback!
Julie
Monday 27th of September 2021
Where do you get the edemame? In the produce section? Freezer section?
Angela G.
Monday 27th of September 2021
Yes, you can usually find edamame in the frozen veggie section and I’ve seen it canned also.
Colawoman
Thursday 2nd of September 2021
This is delish as is!! I double the recipe so I won’t have any peppers hanging around and I’m the only one that eats it!!😂😂
Angela G.
Thursday 2nd of September 2021
So glad you like it! It's one of my favorite snack to make too. My husband does help eat it though so I usually double it as well. :)