Edamame and chickpea salad
265 cals, 12p, 22c, 10f (per meal)
2 can (896g)
1 medium (119g)
1 medium (61g)
2 tbsp (20g)
2 tbsp (30mL)
1 tsp (5mL)
1/4 tbsp (3g)
3/4 cup (116g)
1
Cook the edamame according to its package. Discard any pods.
2
In a large bowl, add the rinsed chickpeas, edamame beans, pepper, carrots, and cranberries. Set aside.
3
In a small bowl, mix together the olive oil, vinegar, and seasoning until blended.
4
Pour dressing over chickpea mixture and toss.
5
Best served chilled.