Chickpea, Edamame and Carrot Salad
Updated: Jul 18, 2022
This is a great hit at a party or potluck … so colorful! I took this to a potluck at work and it was a big hit!
1 can (15 ounces) chickpeas or garbanzo beans, rinsed
3/4 cup edamame (frozen works well, simply thaw beforehand)
1/4 cup red bell pepper, finely chopped
1/4 cup green pepper, finely chopped
1/3 cup carrot, finely chopped
1/3 cup dried cranberries (make sure you check the label as dried fruit is often sweetened with sugars)
2 tbsp olive oil
1/4 cup balsamic vinegar
1/2 tsp sea salt
1-2 cloves garlic, minced
1/2 tsp cumin
1 tsp Italian seasoning
1/4 tsp rosemary
black pepper to taste
In a small bowl mix together oil, vinegar, sea salt, garlic, cumin, Italian seasoning, rosemary and black pepper. Stir the dressing well and set aside.
In a large bowl mix together chickpeas, edamame, peppers, carrots and cranberries. Toss with dressing and stir to evenly coat.
Refrigerate salad for at least an hour before serving to let flavors set in.
Note: I doubled this recipe for a group of 6.
Makes approximately 3 1/2 cups.
Serving size 1 cup.
Nutrients per serving: Calories: 295, Cal. from Fat: 92.5, Total Fat: 10.5g, Sat. Fat: 1g, Carbs: 38g, Fiber: 8g, Sugars: 10g, Protein: 13g, Sodium: 156mg, Chol: 0mg