Chick Pea Salad

I was inspired to make this after buying the Chick Pea Salad at the Publix Deli. I used their ingredient list as a guide and figured out the portions through trial and error. It's pretty damn close to the original.

Chick Pea Salad

Cook and drain 1 CUP Edamame Shelled Soybeans.
Rinse and drain 1 can of Chick Peas.
Set aside.

At 2-3 TBSP of olive oil to a skillet. Heat slowly and add
1 diced Red Bell Pepper and 1 diced Green Bell Pepper.

Saute for about 3 minutes.
Add 1 TSP minced garlic, one medium carrot grated small, and 1/2 CUP dried cranberries. Add edamame and chick peas.

Cook for about 5 minutes.
Then add 1/4 - 1/2 TSP salt,. 1/2 TSP Italian Spice Mix (any combo containing oregano and basil will suffice), several pinches of pepper, 1/4 TSP ground cumin, and 2 TBSP of sugar.

Remove from heat.
Add 2 TBSP of vinegar and just enough olive oil (1-2 TSP) to mix well. Refrigerate and serve chilled.

I find that this mix works well served on top of bread slices for an appetizer.