Prep Time 10 mins

Servings 8


1 can chickpeas 15 ounces

1 cup edamame beans

1 cup bell peppers finely chopped

1/2 cup shredded carrots

1/4 cup dried cranberries

1 clove garlic minced

1/4 cup olive oil

2 tbsp fresh lemon juice

1 tbsp red wine vinegar

1 tsp Italian seasoning

1/4 tsp ground cumin

1/4 tsp sea salt

1/4 tsp ground black pepper


Mix the Dressing: Combine garlic, olive oil, lemon juice, vinegar, and seasonings in a large bowl; whisk well.

Salad: Add all the salad ingredients into the bowl with the dressing. Toss to evenly distribute.

Serve immediately or chill in the refrigerator until ready. Enjoy!