Tuesday, July 3, 2012

Chickpea and Edamame Salad

Nutritious Party in a bowl!

This is a sweet and tangy combination of protein-filled beans, carrots, dried cranberries and rice vinegar.

Edamame is rich in protein, dietary fiber, and micronutrients, particularly folates, manganese, and vitamin K.

Chickpeas are a helpful source of zinc, folate and protein. They are also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes. Chickpeas are low in fat and most of this is polyunsaturated. 
The best part about this salad is, it is so simple to whip up and really good for you! 
Chickpea and Edamame Salad


1 - 15.5oz can chickpeas (garbanzo beans) rinsed and drained
3/4 cup edamame (soy beans)
1 medium carrot, diced
2 scallions chopped (click here to learn how to get the most out of your scallions)
1 handful dried cranberries
1 tablespoon rice vinegar 

Shave and chop the carrot into small confetti like pieces. 

Add the drained and rinsed chickpeas, edamame, carrots, handful of dried cranberries and scallions to a large bowl. Pour in the rice vinegar and mix well.

You can serve this immediately or refrigerate for at least 30 minutes allowing the vinegar to season the mixture. 

Snack on this fun salad for up to 3 days (if it lasts that long)! I hope you enjoy it as much as I do. 

Listening to: Jack Johnson - Never Know
Pin It

1 comment:

  1. Ca a l 'air super bon ! Merci pour la recette ..

    Olivia du blog rosecalamine.blogspot.com