Edamame and Garbanzo Salad with Tahini Dressing

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  • Each serving
  • 270cal
  • 12g fat (1.5g sat)
  • 0mg chol
  • 200mg sodium
  • 28g carb
  • 7g fiber
  • 4g sugars
  • 15g protein


  • 1/4 cup tahini
  • 2 tablespoons plain yogurt
  • 2 tablespoons lemon juice
  • 1/4 cup water, or more as needed
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • Salt and pepper, to taste
  • 1 1/2 cups shelled edamame, cooked
  • 1 (15-ounce) can garbanzos, rinsed and drained
  • 1/2 English cucumber, finely chopped
  • 1/2 cup shredded carrots
  • 1/4 cup chopped fresh cilantro


In a large bowl, whisk together tahini, yogurt, lemon juice, water, garlic, cumin and coriander until smooth. Add more water if necessary, to form a creamy dressing. Season to taste with salt and pepper.

Add edamame, garbanzos, cucumbers, carrots and cilantro; fold together gently. Let sit for 30 minutes to allow flavors to meld. Serve immediately or refrigerate.

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