Chickpea and Edamame Salad (“Confetti Salad”)
A delicious Chickpea and Edamame Salad — enjoy as a light meal or as a delicious side dish.This is such a colorful salad that we gave it a nickname: "Confetti Salad"
Servings: 4 to 6 servings
Ingredients
- 2 (15.5oz) cans chickpeas (garbanzo beans) rinsed and drained
- 1 cup edamame (soy beans) (We use frozen.)
- ⅓ cup chopped red pepper
- ⅓ cup chopped yellow pepper
- ¼ cup diced carrots
- 3 Tbsp dried cranberries
- 1 can black beans rinsed and drained (optional)
- 1-2 stalks celery finely diced (optional)
- 1 cup sugar snap peas sliced to about the same size as the peppers and carrots (optional)
- a handful arugula leaves (rocket) (optional)
Dressing
- 1 clove garlic minced
- 2 Tbsp grapeseed oil (we use Canola oil — more easily available and less expensive)
- 2 Tbsp olive oil
- 1 tsp white distilled vinegar or more, to taste (we use at least a Tablespoon)
- 1 tsp sugar
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp dried rosemary
- Salt and pepper
Instructions
- In a large bowl combine chickpeas, edamame, red pepper, green pepper, carrots, celery (if using), sugar-snap peas (if using), dried cranberries, arugula leaves (if using) and set aside.
- In a small bowl combine grapeseed oil, olive oil, vinegar, sugar, oregano, minced garlic, basil and rosemary. Whisk until blended.
- Pour dressing over chick peas and gently toss.
- Season with salt and pepper to taste.
- Chill for at least 30 minutes for flavors to blend.
- Serve chilled.
