Chickpea and Edamame Salad
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup edamame beans
  • ½ cup finely diced carrots
  • ¼ cup dried cranberries
  • 2 Tbsp. olive oil, divided
  • 2 tsp. Italian seasoning
  • 2 tsp. Parmesan cheese
  • Salt and pepper, to taste
Instructions
  1. 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).
  2. In a large mixing bowl, add chickpea and edamame mixture, carrots, dried cranberries, remaining 1 tablespoon of olive oil and Parmesan cheese.
  3. 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