edamame and chick pea salad

June 1, 2010

This looks fresh and healthy, doesn’t it? You’re right, it is. But we have some things to discuss before we get to it.

Namely this:

Yep. That sweaty betty would be me finishing my first ever half marathon! I am super proud to say that I finished in 1:55:56 despite the heat and humidity. My goal was to finish in under two hours so I am all kinds of pleased with this time!

The race was great from the get-go: my legs felt great, I had a spring in my step and a grin on my face for every minute of the first ten miles! It was truly so much fun to run!

Miles 10 – 13 are best forgotten if I’m honest since I wanted to die slightly. Okay, a lot. But I pulled through and kept going, still managing to sprint the last hundred yards or so over the finish line.

Best of all?

I had this girl on hand to calm my nerves, to share her bed, oatmeal, almond joy blondies, and to start the race with:

And this guy to cheer me on at not one but three different spots along the way:

He’s a good fella.
Water. Tasted good, if you couldn’t tell.

Ok. I’ll stop blathering on about my race now.

The weekend was as full of bbq-ed goodness as you would imagine: grass-fed, organic beef burgers with blue cheese centres, bacon-wrapped shrimp, grilled peaches, asparagus:

and pork tenderloin kebabs:

Do it right or don’t do it at all.

Now. Back to that salad. Mmm. After a weekend of bbqs, this tasted so effing good. Make it now, I dare you.

Edamame and Chick Pea Salad with Caramelized Onions and Lemon
[serves 2]


  • 1 can chick peas
  • 1 packet frozen edamame
  • 1 small onion, chopped
  • 1 tbsp olive oil
  • 1/2 lemon
  • 1 tbsp pine nuts
  • salt and pepper


  1. Bring a pot of water to the boil. At the same time, heat olive oil in a pan.
  2. Add onions to the pan and saute on low heat for about 15 minutes, until soft and caremelized. If they ever start to burn or crisp, turn the heat down a touch and add a splash of water to the pan. You want them soft and super caramelized, not fried to a crisp.
  3. Add edamame to the boiling water and cover. Cook on high for 5 minutes. Drain and shell.
  4. Drain and rinse chick peas. Add to a bowl with onions and shelled edamame.
  5. Add the juice of your lemon and salt and pepper to taste.

We served ours with poached eggs on garlicky sauteed spinach. Yum.

Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 16 comments… read them below or add one }

brandi June 1, 2010 at 9:47 am

ah, congrats girl!!!! I just read Holly's recap of the weekend – sounds like a fantastic time :)


Erica June 1, 2010 at 11:12 am

WOW! You rock girl! What a great time. And so sweet that you had an awesome support system. I made grass fed local beef for Josh last week and he really enjoyed it. That salad looks like the jam! YUM! Love both edamame and chickpeas


Susan June 1, 2010 at 12:27 pm

CONGRATS on the half marathon!!!! The last few miles are definitely best forgotten. It's how your mind tricks you into signing up for more races in the future ;)

Love the looks of that salad. But I'm wondering – think I can add a poached egg to a plate of chocolate and still call it a meal?? :P


Holly June 1, 2010 at 12:44 pm

HONEYBUNS…we did it! and we rocked it. and you defo rocked it – i am soooo proud of you!

i only wish you could have stayed longer, or that i could have gone home with you so i could have enjoyed that lovely BBQ meal in this post.

i am already researching our next race. e-mail to follow.

love ya,


Emily (A Nutritionist Eats) June 1, 2010 at 3:17 pm

Congrats on the race!! So impressive!
I would LOVE this salad! (especially with a poached egg – they are my favorite)


loveofbreakfast June 1, 2010 at 7:47 pm

congratulations! that is very cool :)

your meal looks delish too. carmelized onions are always good.


Katie June 1, 2010 at 9:04 pm

Congrats on your race! That is an awesome time!!

Also, edemame and chickpeas are one of my favorite combinations…this recipe looks killer.


ohonemorething June 2, 2010 at 1:08 pm

This is a dare I'd be more than happy to take! That salad sounds sooo good. I believe I spied some edamame in my parents freezer, so I think I'm good to go :D Congrats on running the race and having Holly and a team by your side. It sound like you had a great time. Makes me happy!!!



Kristin @ Iowa Girl Eats June 2, 2010 at 2:04 pm

CONGRATULATIONS on your race!! And what a time – holy moly – you are quick! :D


ellie June 2, 2010 at 2:15 pm

Woop Woop! Congrats, lady! :D Awesome job!!!!

That salad looks delish. I just found frozen edemame here (yay for the UK catching up!)


sophia June 2, 2010 at 2:29 pm

Yay to you and Holly!! Half-marathon…in that devastating heat!! I'm so impressed. Congratulations!!


Diana @ frontyardfoodie June 2, 2010 at 9:15 pm

I want to race with that Healthy Everythingtarian! She's gotta be an awesome running partner.


Janetha June 8, 2010 at 3:57 pm

oh my goodness! you guys rock! saw this on FB and was grinning ear to ear so fun you could do the race together. i love you both. and the idea of garbz WITH edemame is SO genius. it's a protein and fiber party!


elise June 9, 2010 at 2:44 pm

you guys are so cute!!!


Thinspired June 10, 2010 at 4:42 pm

CONGRATS! Ahhh, this is so awesome. I am so behind on blog reading, so I'm sorry for the late congratulations!
And I love the simplicity of the chickpeas and edamame…I am DEFINITELY trying that this summer!


cheryl December 30, 2011 at 10:15 am

Looks fantastic….Great Recipes on your blog……


Leave a Comment

Previous post:

Next post: