Chickpea & Edamame Salad

I always knew that wine and cheese (and women!) get better with age. I’d like to officially propose the addition of this salad to the list. The first day you make it, it will be delicious. The day after, it will taste even better and by the third day you’re going to wish that you didn’t eat so much on day 1 & 2! This is a great salad to make at the beginning of the week and then enjoy throughout as a snack or as a meal.

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. 

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 side



3 15.5oz cans chickpeas (garbanzo beans) rinsed and drained
2 1/2 cups shelled edamame (soy beans)
1 red pepper, diced
3/4 cup carrots, diced
1/2 cup dried cranberries

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)


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!

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