Spinach and Edamame Salad

Cook the edamame in boiling water according to package directions. Drain. Once cooked, let cool about 5 minutes.

In a large bowl, toss the edamame with the chickpeas, dried cranberries, pepitas and carrots.

In a small bowl or jar, whisk or shake the lemon juice with the oil, along with a good pinch of salt and pepper. Voila, dressing.

Arrange about 2 cups of spinach on a plate, and top with the edamame mixture. Dress the salad with the lemon dressing and … lunch!

Note: You can use whatever dressing you prefer. I just happen to be obsessed with straight-up lemon.