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Chickpea and Edamame Salad
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Description
Simple, light and refreshing. Perfect for a summer picnic at the park along with sparkling water, fresh fruit and a warm baguette.
Ingredients
- FOR THE SALAD:
- 2 cans 15.5oz Cans Chickpeas (garbanzo Beans) Rinsed And Drained
- ¾ cups Edamame (soy Beans), Shells Removed
- ⅓ cups Chopped Green Bell Pepper
- ⅓ cups Chopped Red Bell Pepper
- ¼ cups Carrots, Diced
- 3 Tablespoons Dried Cranberries
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
- FOR THE DRESSING:
- 2 Tablespoons Grapeseed Oil
- 2 Tablespoons Olive Oil
- 1 teaspoon White Distilled Vinegar
- 1 teaspoon Sugar
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Dried Basil
- ¼ teaspoons Dried Rosemary
Preparation
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.
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