“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.” - by Jenny
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 333 cal
- 17%
- Fat
- 16.8 g
- 26%
- Carbs
- 37.1 g
- 12%
Based on a 2,000 calorie diet
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