Drain and rinse the chickpeas

• Drain the canned chickpeas in a colander and rinse well.
• Add the chickpeas and the edamame to a large mixing bowl.

Chop the vegetables

• Finely dice the bell pepper and the carrot, keeping both light.
• Add them to the bowl with the dried cranberries.

Make the dressing

• Start light: drizzle in the extra virgin olive oil and add a splash of red wine vinegar.
• Season with a generous amount of Italian seasoning and garlic powder, using about half as much garlic powder as Italian seasoning.
• Mix well; too much liquid can ruin the dish.

Chill and adjust the flavors

• Toss everything together and refrigerate so the flavors marry.
• Taste, then add more olive oil, vinegar and seasoning as needed, mixing and chilling again between tastings.