Chickpea Salad

• 2 teaspoons Champagne or cider vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup canned chickpeas, rinsed
• 1 cup dried cranberries
• 1 cup edamame
• 2 carrots, peeled and diced small
• 1 red bell pepper, diced small
• 2 tablespoons extra virgin olive oil

1. Stir together vinegar, salt, pepper, basil, oregano, thyme in a medium bowl and set aside.
2. Combine chickpeas, edamame, dried cranberries, red bell pepper and carrots in a large bowl. Stir with a large wooden spoon or rubber spatula. Set aside.
3. Whisk the oil into the bowl containing the vinegar mixture. Once well combined, pour over the bean mixture and stir everything together with a rubber spatula. Cover with cling film and set aside in the refrigerator for at least one hour.
4. When ready to serve stir again and move the mixture into a nice serving dish.

vinegar, basil, oregano, thyme, kosher salt, fresh ground black pepper, chickpeas, cranberries, edamame, carrots, red bell pepper, extra virgin olive oil

Taken from food52.com/recipes/27644-chickpea-salad (may not work)