CHICKPEA SALAD

1 can 15.5 oz chickpeas (drained & rinsed)
1 pkg frozen edamame (cooked)
½ cup dried cranberries
1 small to medium onion (red or yellow) chopped
1 red pepper chopped
1 green pepper chopped
1-2 cloves garlic minced
1/3 cup olive oil
1/3 cup rice vinegar
1-2 tbsp. chopped parsley
½ tsp. cumin
Dash of Cayenne pepper
Salt & Pepper to taste

Mix all ingredients in a large bowl. Keeps fresh for at least a week in the fridge.