Chickpea salad with cranberries is loaded with bell peppers, carrots and edamame for a simple, healthy, protein-packed salad in a flavorful dressing.

Copycat Aldi Chickpea and Edamame Salad can be made in advance for an easy lunch, side dish or party appetizer.

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I truly enjoy cooking, but every now and then, a pre-made food in the deli or refrigerated section of the grocery store will catch my eye.

I always tend to gravitate towards salads and side dishes that are light and simple. Things that would make the perfect on-the-go lunch or that could be served with a favorite main dish.

This recipe is a copycat version of the chickpea and edamame salad sold in the refrigerated section at Aldi. I love their version, but knew it would be much cheaper to make it myself.

Just like the easiest cucumber salad, this chickpea salad with cranberries has a crunch that really satisfies. But the sweet-tart dried cranberries that are sprinkled throughout are what really make this salad incredible.

This copycat Aldi chickpea and edamame salad is easy to make at home, plus it costs less to make from scratch and tastes great. That’s a big win in my book!

More Simple and Flavorful Salads:

• Lemon Basil Pasta Salad
• Refreshing Honey Lime Fruit Salad
• Instant Pot Potato Salad
• Italian Pasta Salad
• Easy Macaroni Salad
• Sweet Corn and Tomato Salad

Making and Serving Copycat Aldi Chickpea and Edamame Salad

I love this salad because it’s so easy to make, and the ingredients keep well. I’ve found the salad will last up to a week in the fridge.

Plus, the flavors just seem to get better with time, so it’s the perfect make-ahead lunch or appetizer.

Here are a few tips to make preparing this salad a breeze:

• Rinse and drain the chickpeas really well.
• Use frozen, fresh or canned edamame. I typically buy frozen edamame that’s already shelled, but you can choose that which is most convenient for you.
• Chop all of the additional ingredients into bite-sized bits.
• Don’t skip the cumin. It’s the secret ingredient that makes this salad amazing.

When it comes to serving chickpea and edamame salad, the possibilities are quite versatile:

• Eat it with a spoon or a fork as your main dish for a light lunch.
• Sprinkle it over a green salad.
• Serve it as a side salad.
• Scoop it with tortilla chips or crackers.
• Stuff it into a pita for a vegetarian sandwich.

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How to Make Chickpea Salad with Cranberries

It’s really easy to make your own copycat Aldi chickpea and edamame salad at home!

Ingredients You’ll Need:

• Chickpeas
• Shelled edamame
• Carrots
• Bell Pepper
• Dried Cranberries
• Olive Oil
• Red Wine Vinegar
• Garlic Powder
• Salt
• Black Pepper
• Cumin
• Italian Seasoning

How to Make It:

(Full printable recipe is available below)

Prepare the salad. First, you’ll combine chickpeas, edamame, carrots, bell peppers, and cranberries in a serving bowl.

Make the dressing. Next, you’ll whisk together olive oil, red wine vinegar, garlic powder, salt, black pepper, cumin, and Italian seasoning in a small mixing bowl.

Dress and serve. Last, you’ll pour the dressing over the salad and mix to combine. You can serve right away or chill for several hours to overnight.

Notes and Adaptations:

• You can eat this as-is with a fork, or you can serve it stuffed in a pita, or as a dip for crackers.
• You can buy shelled edamame or simply shell it yourself.
• Feel free to adjust seasonings to your liking. If you don’t have red wine vinegar on hand, I’d recommend using apple cider vinegar.
• Love using chickpeas? Try my Instant Pot Greek chickpeas with quinoa!

Continue to Content

Yield: 6 Servings

Chickpea and Edamame Salad (Aldi Copycat)

Print

This chickpea and edamame salad is light and refreshing, just like what you'd get from Aldi (but for less!).

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 15-oz can of chickpeas, rinsed and drained well
• 1 1/2 cup shelled edamame
• 1/4 cup finely diced carrots
• 1/4 cup finely diced bell pepper
• 1/4 cup dried cranberries
• 3 TBSP olive oil
• 3 TBSP red wine vinegar
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp ground cumin
• 1 TBSP Italian seasoning

Instructions

1. In a mixing bowl, combine chickpeas, edamame, carrots, bell peppers, and cranberries.
2. In a small mixing bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, black pepper, cumin, and Italian seasoning.
3. Pour the dressing over the chickpea mixture, tossing well to combine.
4. You can eat immediately, but I find the flavors meld much better if you let it chill for at least a few hours (even better if you can let it chill overnight!).

Notes

• You can eat this as-is with a fork, or you can serve it stuffed in a pita, or as a dip for crackers.
• You can buy shelled edamame or simply shell it yourself.
• Feel free to adjust seasonings to your liking. If you don't have red wine vinegar on hand, I'd recommend using apple cider vinegar.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 220Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 498mgCarbohydrates: 28gFiber: 7gSugar: 9gProtein: 8g

Nutrition information is automatically calculated and is not guaranteed for accuracy.

Want more delicious recipe ideas?

Check out even more mealtime inspiration on my Pinterest boards!

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