Cook the edamame according to package instructions, about 5 minutes in boiling water until tender. Drain and rinse the canned chickpeas.

In a large bowl, combine cooked edamame, drained chickpeas, diced apple, chopped cashews, minced shallot, and grated ginger.

In a blender, combine avocado, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy.

Pour the dressing over the salad mixture and toss for 1-2 minutes until well-coated.

Cover and refrigerate the salad for 30 minutes before serving.