Edamame Lentil Crunch Salad

Name: Edamame Lentil Crunch Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups shelled edamame (thawed from frozen); 2 cups canned or vacuum-packed cooked green lentils, rinsed, drained; 1 English cucumber, diced; 1 red bell pepper, diced; 1/4 cup red onion, finely diced; 1/4 cup roasted sunflower seeds; 1/4 cup fresh flat-leaf parsley, chopped; 2 tbsp tahini; 2 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 garlic clove, minced; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

A vibrant no-cook salad packed with shelled edamame, ready-to-eat lentils, crunchy vegetables, and a bright lemon-tahini dressing that delivers serious plant-based protein in every bite.

15 minEasyServes 4315 cal/serving

AmericanSaladNo-CookHigh ProteinVeganMediterraneanHigh FiberHalal-friendlyKosher-styleDairy-FreeEgg-FreeShellfish-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cups shelled edamame (thawed from frozen)
2 cups canned or vacuum-packed cooked green lentils, rinsed, drained
1 English cucumber, diced
1 red bell pepper, diced
1/4 cup red onion, finely diced
1/4 cup roasted sunflower seeds
1/4 cup fresh flat-leaf parsley, chopped
2 tbsp tahini
2 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
1 garlic clove, minced
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

In a small bowl, whisk together 2 tbsp tahini, 2 tbsp fresh lemon juice, 2 tbsp extra-virgin olive oil, 1 minced garlic clove, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until smooth. If the dressing is too thick, add water one teaspoon at a time until pourable.
2

In a large salad bowl, combine 2 cups shelled edamame (thawed from frozen), 2 cups rinsed, drained canned or vacuum-packed cooked green lentils, 1 diced English cucumber, 1 diced red bell pepper, and 1/4 cup finely diced red onion.
3

Pour the lemon-tahini dressing over the salad and toss to coat evenly.
4

Fold in 1/4 cup chopped fresh flat-leaf parsley, then top with 1/4 cup roasted sunflower seeds for crunch.
5

Taste and adjust seasoning. Serve immediately or refrigerate up to 3 days; add sunflower seeds just before serving to keep them crunchy.

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Questions

Is there a substitute for tahini in Edamame Lentil Crunch Salad?

The entry for Edamame Lentil Crunch Salad calls for 2 tbsp tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Does Edamame Lentil Crunch Salad contain sesame?

Yes: 2 tbsp tahini. The full allergen list for this entry is soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Edamame Lentil Crunch Salad?

One serving (the recipe makes 4) has 12 g of protein in about 315 calories, alongside 24 g carbohydrate and 8 g fat, plus 6 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein salad collection.

Can I make Edamame Lentil Crunch Salad ahead?

Yes, it takes well to being made ahead. The base of Edamame Lentil Crunch Salad is lentils, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the sunflower seeds at the table so it stays crisp. It does not freeze.

Can I halve or double Edamame Lentil Crunch Salad?

Yes. As written it serves 4. Halved, the edamame drops from 2 cups to 1 cup; doubled, it is 4 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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