Roasted Chickpeas and Edamame
Introducing my current favorite snack:
Loaded with protein and so super easy to throw together. I usually like to keep it simple and only season with salt and pepper but you could absolutely customize with all sorts of seasonings.
Chili powder, curry, garlic salt, taco seasoning – whatever floats your boat. There are no rules here.
One thing to keep in mind is, this is a snack 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.
Ingredients for Roasted Chickpeas and Edamame:
- canned chickpeas – also known as garbanzo beans
- shelled edamame
- olive oil
- sea salt
- ground black pepper
How to make Roasted Chickpeas and Edamame:
Cheers!
More quick and easy snack recipes:
Spicy Roasted Rosemary Cashews
Vegan Ranch Dressing – Perfect for dipping fresh veggies or serve on the side with Crispy Air-Fried Buffalo Tofu.
Roasted Chickpeas and Edamame
Ingredients
- 15 ounces can chickpeas rinsed, drained, and dried
- 16 ounces shelled edamame thawed
- 1 tablespoon olive oil
- sea salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- Into a medium bowl, add chickpeas and edamame. Drizzle with olive oil and toss to coat.
- Spread in a single layer on a baking sheet. Season with salt and pepper, to taste.
- Roast 20 minutes, or until lightly crispy.
- Adjust seasoning to taste and serve warm.
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