Wednesday, August 15, 2012

Chickpea and Edamame Salad

I've been looking for some healthier alternatives for lunch, so I was excited to come across this on Pinterest. The original recipe is from Mother Thyme, but I've altered it just a bit. This is perfect for those warm days when you just don't want to eat something hot.

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 (optional)
1 garlic clove, minced
salt and pepper to taste

For Dressing
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, minced garlic and set aside. In a small bowl combine 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.

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