Chickpea and Edamame Salad

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.