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 delicious balance of tangy and sweet.
Servings 2 cups
Calories 95kcal
Ingredients
Vegetable Salad
- 15.5 oz Chickpeas aka garbanzo beans, washed and drained
- ½ cup Edamame pods removed
- ½ cup Green Pepper diced
- ½ cup Dried Cranberries
- ¼ cup Carrots diced
- ¼ cup Red Peppers diced
Red Wine Vinaigrette Dressing
- 1 tablespoon Olive Oil
- 4 tablespoon Red Wine Vinegar
- ⅛ teaspoon Garlic Powder a dash
- ¼ teaspoon Salt a dash
- ¼ teaspoon Granulated White Sugar
- ¼ teaspoon Cumin
Instructions
- In a medium bowl, mix all of the diced vegetables together.
- 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.
- Cover and refrigerate at least 2 hours, stirring occasionally. Serve alone or with crackers or warm pita bread for scooping.
Notes
Serve: The beauty of this salad is that it is an vibrant side dish for quick weeknight meals or potlucks and BBQs. I find myself digging in as a healthy late night snack with crackers or warm pita bread to dip and sop up the delicious dressing.
Storage: The salad with dressing will be good in a sealed container for up to 4-5 days. Refrigerate after opening and shake well before serving.
Make Ahead Tips: The best thing about these kinds of salads is that you can easily make them the day before. It’s actually best to wait at least a few hours before diving in. The dressing really makes the dish come alive, but it takes a bit to meld with the flavors.
Nutrition
Serving: 0.5cup | Calories: 95kcal