Edamame and Chickpea Salad

My friends consider me a healthy person. I consider myself a healthy person. I like to exercise and cook and I’m a vegetarian and read nutrition books… Okay, maybe that makes me a health-nerd? Is that a thing?

But recently, I have fallen off the health train (health wagon?). My mom bought that Moose Tracks frozen yogurt and let.me.just.tell.you. I can’t keep my paws off of it. That + working at a frozen yogurt shop + the stash in my closet that is leftover from Easter = epic fail of being a health-nerd.

This salad gets you back on track. It’s got all the goods. It’s super veggie friendly, vegan, gluten-free, easy, and light. Fresh for summer and wonderful for those “bad food days.” Give it a chance. Edamame will totally rock your world. In a good way.


Edamame and Chickpea Salad
Adapted from Mother Thyme

1 can chickpeas, drained and rinsed
1 c edamame
1/2 red pepper, chopped
1/4 c carrots, chopped
1/2 avocado, chopped
1/4 c cucumber, chopped

Dressing:
1 tbsp Annie’s Dipping Oil with Balsamic Vinegar
1/4 tsp dried basil
1/4 tsp dried oregano
1 tbsp lemon juice

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