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.

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