Chickpea & Edamame Salad with Carrots, Red Peppers and Dried Cranberries |
I set out to recreate Pret-A-Manger's Chickpea and Edamame Salad Pot and ended up with so much more! It has subtle textures: a little crunchy, soft and chewy. Fantastic flavor, hitting on sweet, sour and savory notes. This colorful and healthful salad is a huge hit with the kids, a great option for dinner parties and holds up really well for potlucks.
2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries
Dressing
4 tablespoons canola oil
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt (about 1 1/2 teaspoons)
-->
Chickpeas, Carrots, Edamame & Cranberries |
One red pepper, diced |
All salad ingredients into one bowl. |
Trying to get "the shot" |
Chickpea & Edamame Salad |
Chickpea and Edamame Salad
Adpated from Mother Thyme
Serves 10-12 as a sideIngredients
Salad
3 15.5oz cans chickpeas (garbanzo beans) rinsed and drained2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries
Dressing
4 tablespoons canola oil
4 tablespoons olive oil
4 tablespoons white balsamic vinegar
1 tablespoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Kosher Salt (about 1 1/2 teaspoons)
Freshly Ground Pepper (about 15 turns of the grinder)
Directions
1. In a large bowl combine chickpeas, edamame, red pepper, carrots and dried cranberries. Set aside.
2. In a small bowl combine dressing ingredients. Add kosher salt and pepper to taste (I've indicated what works well for us).
3. Add dressing to salad and toss to combine. Taste and adjust seasoning, if needed.
4. Serve at room temperature or chilled.
5. Will keep in an air tight container in the refrigerator for up to 4 days.
Eat, Drink & Be Yummy!
No comments:
Post a Comment