Chickpea and Edamame Salad

Recipe by:  Mother Thyme


2 15.5oz cans chickpeas (garbanzo beans) rinsed and drained

3/4 cup edamame (soy beans)

1/3 cup red pepper, chopped

1/3 cup green pepper, chopped

1/4 cup carrots, diced

3 tablespoons dried cranberries

1 garlic clove, minced

salt and pepper to taste

For dressing

2 tablespoons grapeseed oil

2 tablespoons olive oil

1 teaspoon white distilled vinegar

1 teaspoon sugar

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary


In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, dried cranberries, 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 and gently toss.

Season with salt and pepper.

Chill for at least 30 minutes for flavors to blend.

Serve chilled.