INGREDIENTS
1/4 cup
Carrots
15 1/2 oz
Chickpeas
1/2 cup
Cranberries, dried
1/2 cup
Edamame
1/8 tsp
Garlic powder
1/2 cup
Green pepper
1/4 cup
Red peppers
1/4 tsp
Salt
1/4 tsp
White sugar, granulated
1 tbsp
Olive oil
4 tbsp
Red wine vinegar
1/4 tsp
Cumin