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
Champagne or cider vinegar
fresh ground black pepper
canned chickpeas, rinsed
carrots, peeled and diced small
red bell pepper, diced small
extra virgin olive oil
In This Recipe
Stir together vinegar, salt, pepper, basil, oregano, thyme in a medium bowl and set aside.
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.
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.
When ready to serve stir again and move the mixture into a nice serving dish.