Roasted Chickpea, Edamame, and Mint Salad

This recipe is one of delicious contradictions—sweet yet salty, vegetarian yet hearty, cooked yet super fresh, impressive yet simple. An unusual combination of soybeans (edamame) and chickpeas make for a delightfully light and crunchy roasted veggie salad. Topped off with savory feta cheese, this salad quickly becomes a plant-based entrée.

If you’re a sucker for contradictions in your meals, you’re going to really dig this one.

Makes 4 small servings.

Ingredients:

• 1 (15-ounce) can chickpeas, drained
• 1 cup cooked, shelled edamame beans
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 cup finely chopped fresh mint
• 1/2 cup dried cranberries
• 1 tablespoon fresh lemon juice
• 1/2 cup crumbled feta cheese

Directions

1. Preheat oven to 400°F.
2. In a large bowl, combine chickpeas, edamame, oil, and salt; toss well to coat. Arrange mixture evenly on a large baking sheet. Roast until beans are golden and a get a bit of crunch, about 30 minutes, stirring every 10 minutes.
3. Remove mixture from oven; toss with mint, cranberries, and lemon juice in a large bowl. Spoon into bowls and top with cheese.