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
Continue After Advertisement
Ingredients
-
2 teaspoons
Champagne or cider vinegar
-
1/2 teaspoon
dried basil
-
1/2 teaspoon
dried oregano
-
1/2 teaspoon
dried thyme
-
1/2 teaspoon
kosher salt
-
1/2 teaspoon
fresh ground black pepper
-
1 cup
canned chickpeas, rinsed
-
1 cup
dried cranberries
-
1 cup
edamame
-
2
carrots, peeled and diced small
-
1
red bell pepper, diced small
-
2 tablespoons
extra virgin olive oil
Directions
-
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.
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.
See what other Food52ers are saying.