- 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
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.
Calories: 263kcal | Carbohydrates: 26g | Protein: 18g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 593mg | Potassium: 651mg | Fiber: 11g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg