Heat a medium-sized skillet with 1 tablespoon of olive oil over medium-high heat. Add chickpeas and edamame. Season with salt and pepper and cook until slightly toasted and chickpeas are golden, about 5 minutes. (You may want to use a splatter screen because the chickpeas will start to pop).
In a large mixing bowl, add chickpea and edamame mixture, carrots, dried cranberries, remaining 1 tablespoon of olive oil and Parmesan cheese.
Serve immediately or chill in the refrigerator until ready to eat.
Recipe by Dallas Duo Bakes at http://dallasduobakes.com/2014/02/meatless-mondays-chickpea-and-edamame-salad.html