This Crispy Chickpea and Edamame recipe is a delicious high-protein snack that is easy to prepare, carry, and enjoy during your on-the-go day.


2 16 oz cans chickpeas (garbanzo beans)

1 1/2 cup edamame (2 10 oz steam bags if you buy them in the pods)

1–2 tablespoons of olive oil

1 teaspoon salt

1/2 teaspoon pepper


Preheat your oven to 400 degrees.

Open your cans and dump your chickpeas into a colander.

Rinse with water for about 10 seconds.

Thaw and shell your edamame (unless you bought the pre-shelled kind–in that case, just make sure they are thawed).

Lay out several sheets of paper towels and place the chickpeas and edamame on top.

Pat the chickpeas and edamame dry Using a few sheets of paper towels.

Transfer the chickpeas and edamame to a baking sheet.

Drizzle with 1-2 tablespoons olive oil and the salt and pepper

Mix with your hands until the chickpeas and edamame are evenly coated with olive oil and seasoning.

Spread them out onto a single layer on the baking sheet.

Bake for 15 minutes.

Take out of the oven and, using a spatula, turn the chickpeas and edamame over and stir around.

Spread them back out into an even layer.

Place in the oven for another 15 minutes

Remove the baking sheet from the oven and place on a cooling rack.

Let the chickpeas and edamame cool for a few minutes before eating them.




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