Chickpea and Edamame Salad
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 -6 servings
Ingredients
- 2 15.5oz each cans chickpeas (garbanzo beans) rinsed and drained
- 3/4 cup edamame (soy beans)
- 1/3 cup chopped red pepper
- 1/3 cup chopped green pepper
- 1/4 cup diced carrots
- 3 tablespoons dried cranberries
- 1 garlic clove (minced)
- Dressing
- 2 tablespoons grapeseed oil
- 2 tablespoons olive oil
- 1 teaspoon white distilled vinegar
- 1 teaspoon sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- Salt and pepper
Instructions
- In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, dried cranberries, minced garlic and set aside.
- In a small bowl combine grapeseed oil, olive oil, vinegar, sugar, oregano, basil and rosemary. Whisk until blended.
- Pour dressing over chick peas and gently toss.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes for flavors to blend.
- Serve chilled.
Notes
You can find shelled edamame in the produce section. I find it more economical to purchase frozen edamame, cook them quickly and they easily pop out of the pods.
For best results after rinsing chickpeas wrap them in a towel and lightly roll them back and forth on the counter to easily remove skins. This is completely optional.