Chickpea Salad

This Chickpea Salad combines sweet cranberries, tender chickpeas, edamame, and a tangy vinaigrette dressing. It's super easy to make, loaded with veggies, and delivers a much needed touch of tangy and sweet.
Course Side Dish
Cuisine vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 95 kcal


Vegetable Salad

  • 15.5 oz chickpeas aka garbanzo beans, washed
  • 1/2 cup shelled edamame
  • 1/2 cup green pepper diced
  • 1/2 cup dried cranberries
  • 1/4 cup carrots diced
  • 1/4 cup red peppers diced


  • 1 tbsp olive oil
  • 4 tbsp Red Wine Vinegar
  • 1/8 tsp garlic powder a dash
  • 1/4 tsp salt a dash
  • 1/4 tsp granulated white sugar
  • 1/4 tsp cumin


  1. In a medium bowl, mix all of the salad ingredients together. 

  2. In a separate bowl, whisk all of the dressing ingredients together until the sugar dissolves. Whisk again just before pouring over the salad to keep all ingredients in suspension. Toss the salad to coat well.

  3. Cover and refridgerate at least 2 hours. Keeps well for a few days.