For the Salad:
1 15-ounce can chickpeas, drained and rinsed
1 cup edamame beans
1 cup finely chopped bell peppers mix colors
½ cup shredded carrots
¼ cup dried cranberries
For the Dressing:
1 garlic clove minced
¼ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
¼ teaspoon ground cumin
½ teaspoon sea salt
¼ teaspoon ground black pepper
Mix the Dressing: Combine garlic, olive oil, lemon juice, vinegar, and
seasonings in a large bowl; whisk well.
Salad: Add all the salad ingredients into the bowl with the dressing.
Toss to evenly distribute.
Serve immediately or chill in the refrigerator until ready. Enjoy!
Nutrition Information: 1 serving: 238 calories, 5 grams protein, 35 grams carbs, 8 grams fat