Chickpea & Edamame Salad

Ingredients

• 1 can (19 oz/540 ml) chickpeas
• ¹⁄₄ cup olive oil, divided
• Sea Salt, to taste
• Black Pepper, to taste
• 3 tbsp Red Pepper Jelly
• 2 tbsp cider vinegar
• 2 bell peppers
• 2 celery stalks
• ¹⁄₂ small red onion
• 2 cups frozen shelled edamame, defrosted
• 1 head butter or iceberg lettuce
• 2 cups corn niblets

Preparation

1. Preheat oven to 425° F. Line Sheet Pan with Sheet Pan Liner.
2. Drain and rinse chickpeas. Pat dry with a clean kitchen towel or paper towel. Place on pan; toss with 1⁄2 tbsp oil; season with salt and pepper. Roast 15 min.
3. Meanwhile, prepare dressing. Using the Funnel, add remaining oil, Red Pepper Jelly, and vinegar into a Cruet. Screw on lid; shake vigorously to mix.
4. Dice peppers. Slice celery. Thinly slice onion. Separate lettuce leaves.
5. In a large bowl, combine peppers, celery, onion, edamame, and corn. Add dressing, to taste, and toss to combine. Just before serving, top with chickpeas. Serve over lettuce leaves.