Chickpea and Green Soybean Salad for Purim
Chickpea and Green Soybean Salad is a healthful, savory salad for Purim that’s quick to prepare if you used canned chickpeas. For optimum texture — and to adhere to holiday custom — use dried chickpeas that you’ve cooked.
Green soybeans, also sold under their Japanese name, edamame, are available in Asian, gourmet, and natural-foods stores as well as many supermarkets. They cook quickly and are a great addition to the pareve pantry. You can buy them shelled or in the pod. Obviously, the shelled ones are the most convenient to use.
Chickpea and Green Soybean Salad
Preparation time: 20 minutes
Cooking time: 5 minutes (plus 1 hour of marinating time)
Yield: 6 to 8 servings
Keeping kosher: Pareve
2 cups frozen shelled green soybeans
1/4 large onion, chopped
1-1/2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 cups cooked chickpeas, also called garbanzo beans, or a 15-ounce can, drained
1/2 cucumber, diced (1 cup)
1 cup diced jicama, or 3 radishes, diced
1/3 cup chopped Italian parsley
Cook the soybeans in a saucepan of boiling water for 5 minutes or until tender. Drain, reserving liquid for vegetable soups if you like, and rinse to cool.
In a large bowl, mix the onion with the lemon juice, olive oil, salt, and pepper. Add the chickpeas, soybeans, cucumber, jicama, and parsley. Taste and adjust seasoning. Let stand about 1 hour to marinate before serving or refrigerate overnight. Serve cold or at room temperature.