Roasted Chickpeas and Edamame ~
Loaded with plant-based protein and super simple to make!
Crispy chickpeas and edamame have become one of our favorite healthy snacks. It’s so easy to throw together with very little prep. I usually like to keep it simple and only season with salt and pepper. However, a great thing about this recipe is you can customize it with all sorts of seasonings – chili powder, cayenne pepper, curry powder, garlic salt, taco seasoning, Italian seasoning – whatever you like, really. There are no rules here.
You could even turn this tasty snack into a chickpea edamame salad or side dish. Sprinkle over a bowl of leafy greens, drizzle with a little bit of balsamic vinegar, maybe add a sprinkle of parmesan cheese and some pita bread on the side, and lunch is ready
Quick Tip for Success
- Dry the beans! The chickpeas and edamame beans need to be dried for the best and crispest results. The best way to do this is after you have rinsed and drained chickpeas and thawed the edamame, spread them out in an even layer over a kitchen towel or paper towel, then let them air dry or use a second towel to pat them dry.
Ingredients for Roasted Chickpeas and Edamame
You will need the following:
- 15 ounces canned chickpeas, rinsed, drained, and patted dry
- 16 ounces shelled edamame, thawed and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
Ingredient Notes
- Chickpeas – Canned chickpeas are also known as garbanzo beans.
- Shelled Edamame - Frozen edamame that has been thawed works great.
- Olive Oil, Salt, and Black Pepper – Amounts given are suggestions and can be easily adjusted to suit personal preference or dietary restrictions.
How to Make Roasted Chickpeas and Edamame
STEP ONE: Preheat oven to 425° F.
STEP TWO: In a medium bowl, combine the chickpeas and edamame. Drizzle with olive oil and toss to coat.
STEP THREE: On a rimmed baking sheet, spread the chickpeas and edamame single layer. Season with salt and pepper, to taste.
STEP FOUR: Roast for 20 minutes or until lightly crispy. Adjust seasoning to taste and serve warm.
Storage
- This snack is best served warm, right out of the oven, so plan accordingly. I got carried away the first time and made way too much only to find that the crunchiness just doesn’t last overnight. If you’re fine with that, any leftovers can be stored in an airtight container at room temperature.
More Chickpea Recipes You’ll Love!
- Chickpea Burgers
- Red Bell Pepper Chickpea Salad
- Cranberry Walnut Chickpea Sandwiches
- Chickpea Rice Pilaf
- Chickpea Tacos
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Roasted Chickpeas and Edamame
Ingredients
- 15 ounces canned chickpeas rinsed, drained, and patted dry
- 16 ounces shelled edamame thawed and patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt or to taste
- 1/2 teaspoon ground black pepper or to taste
Instructions
- Preheat oven to 425° F.
- In a medium bowl, combine the chickpeas and edamame. Drizzle with olive oil and toss to coat.
- On a rimmed baking sheet, spread the chickpeas and edamame single layer. Season with salt and pepper, to taste.
- Roast for 20 minutes or until lightly crispy. Adjust seasoning to taste and serve warm.
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