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In a mixing bowl, combine chickpeas, edamame, carrots, bell peppers, and cranberries.
In a small mixing bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, black pepper, cumin, and Italian seasoning.
Pour the dressing over the chickpea mixture, tossing well to combine.
You can eat immediately, but I find the flavors meld much better if you let it chill for at least a few hours (even better if you can let it chill overnight!).