Chickpea Edamame Salad

Ingredients

• Cucumber

  Peeled, raw

  ¾ large or 210g

• Garbanzo Beans Chickpeas Drained and Rinsed

  Lower Sodium - Trader Joe's

  15 oz or 425g

• Edamame

  H-E-B

  ½ cup edible parts or 75g

• Carrots

  H-E-B

  ¾ cup or 85g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

• Rice Vinegar, Mild & Mellow, Natural

  Nakano

  1 tablespoon or 100g

• Granulated White Sugar

  Stevia

  ¾ tsp or 0.4g

• Oregano

  Morton & Bassett Spices

  ⅛ tsp or 0.2g

• Basil

  Morton & Bassett Spices

  ⅛ tsp or 3g

• Rosemary

  Twin Tree Gardens

  ⅛ tsp or 0.5g

• Salt

  H-E-B

  ⅜ tsp or 2g

• ground black pepper

  McCormick

  ⅜ tsp, ground or 0.9g

Directions

1. Slice peeled (and seeded if desired) cucumber into thick slices, then cube. Mix with next four ingredients in medium bowl. Set aside.
2. Make dressing in a small bowl by combining oil, vinegar and spices. Whisk until blended. Add salt and pepper. Pour over chickpea mixture and gently toss to coat.
3. Refrigerate for at least 30 minutes to chill and let flavors blend. Serve chilled.

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