Chickpea and Edamame Salad

A sweet and tangy combination of protein-filled beans and flavorful veggies. This salad tastes better when left refrigerated overnight or longer but can be eaten immediately.

Step: 1

Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

Per Serving: 239 calories; protein 3.2g; carbohydrates 30.1g; fat 12.5g; cholesterol 1.3mg; sodium 250.8mg.