This chickpea edamame salad was a good cold salad for dinner, full of protein and paired well with some whole wheat sourdough bread. It was a nice balance of salty with just a little bit of sweet from the Craisins with lots of delicious olive oil. Perfect for a fall dinner!
3 1/2 cups cooked chickpeas
3/4 cup shelled edamame
1/3 cup finely diced red bell pepper
1/3 cup finely diced green bell pepper
1/4 cup finely diced carrots
3 Tablespoons dried cranberries
1 garlic clove, minced
1/4 cup olive oil
1 teaspoon white rice vinegar
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried rosemary
salt and pepper to taste
Directions and Notes:
1. Combine the chickpeas, edamame, red and green bell peppers, carrots, cranberries, and garlic in a large bowl.
2. In a separate bowl, combine the olive oil, vinegar, oregano, basil, and rosemary.
3. Pour the dressing over the vegetable mixture, mix, and salt and pepper to taste.
4. Refrigerate for at least 30 minutes to allow flavors to blend before serving.
Recipe slightly adapted from Mother Thyme.