Chickpea and Edamame Salad

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

INGRIDIENT

2 cups shelled edamame (green soybeans)

2 cups cooked chickpeas

⅓ cup minced red onion

⅓ cup minced red bell pepper

⅓ cup minced carrot

¼ cup sunflower seeds

¼ cup sweetened dried cranberries (such as Ocean Spray® Craisins®)

⅓ cup olive oil

⅓ cup honey

⅓ cup apple cider vinegar

2 tablespoons mayonnaise

¼ teaspoon celery salt, or more to taste

⅛ teaspoon cayenne pepper, or more to taste

DIRECTION

Step: 1

Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

NUTRITION FACT

Per Serving: 239 calories; protein 3.2g; carbohydrates 30.1g; fat 12.5g; cholesterol 1.3mg; sodium 250.8mg.

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