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Simple, light and refreshing. Perfect for a summer picnic at the park along with sparkling water, fresh fruit and a warm baguette.
In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, dried cranberries and 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 chickpeas mixture and gently toss. Season with salt and pepper.
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 (according to package instructions) and then easily pop them out of the pods.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!