Select your substitute based on dish type and desired texture: green peas for quick stir-fries, chickpeas for soups, fava beans for buttery chew, hummus for creamy dips, snow peas for crunchy salads.

For green peas, add frozen peas during the last 2 minutes of cooking to avoid mushiness and season after cooking to keep skins tender.

Drain canned cooked chickpeas well before adding them to your dish, especially in soups or stews where longer cooking preserves their firmness.

For fresh fava beans, shell and blanch in boiling water for 2 minutes, then remove the inner skins for tenderness before use.

Use broad bean hummus as a creamy substitute in dips or spreads by measuring ¾ cup hummus per cup edamame and thin with olive oil if needed.

Chop snow peas into edamame-sized pieces; use raw in salads or stir-fry quickly, about 30 seconds, to maintain their crunch.

Adjust seasoning and texture as needed after substitution; taste-test to ensure balance and correct mouthfeel.