Author Notes
This is a super delicious, quick and really healthy option for a snack to make on a Friday and keep on hand over the weekend. It is also surprisingly welcome in kids' lunch boxes. —Belle Année
Ingredients
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2 teaspoons
Champagne or cider vinegar
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1/2 teaspoon
dried basil
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1/2 teaspoon
dried oregano
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1/2 teaspoon
dried thyme
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1/2 teaspoon
kosher salt
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1/2 teaspoon
fresh ground black pepper
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1 cup
canned chickpeas, rinsed
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1 cup
dried cranberries
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1 cup
edamame
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2
carrots, peeled and diced small
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1
red bell pepper, diced small
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2 tablespoons
extra virgin olive oil
Directions
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Stir together vinegar, salt, pepper, basil, oregano, thyme in a medium bowl and set aside.
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Combine chickpeas, edamame, dried cranberries, red bell pepper and carrots in a large bowl. Stir with a large wooden spoon or rubber spatula. Set aside.
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Whisk the oil into the bowl containing the vinegar mixture. Once well combined, pour over the bean mixture and stir everything together with a rubber spatula. Cover with cling film and set aside in the refrigerator for at least one hour.
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When ready to serve stir again and move the mixture into a nice serving dish.
Jessica Bride is the creator of Belle Année, a food and lifestyle blog dedicated to eating, drinking, living and loving in New Orleans and London.
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