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Crunchy Edamame and Chickpeas

Crunchy Edamame and Chickpeas

This recipe for crunchy edamame and chickpeas makes an excellent, hot snack right from the oven! Crunchy chickpeas are definitely a new, “trendy” food that you can purchase from specialty food stores in the snack aisle. Since edamame is an April Foods of the Month, we wanted to feature this food by combining it with chickpeas. Roasting edamame gives is a really nice crunch so it’s a great snack. You can also top salads with this crunchy edamame and chickpea mixture instead of croutons to give them more flavor.

Crunchy Edamame and Chickpeas
Serves 8
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
248 calories
35 g
0 g
7 g
14 g
1 g
91 g
34 g
7 g
0 g
4 g
Nutrition Facts
Serving Size
91g
Servings
8
Amount Per Serving
Calories 248
Calories from Fat 56
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 34mg
1%
Total Carbohydrates 35g
12%
Dietary Fiber 11g
44%
Sugars 7g
Protein 14g
Vitamin A
1%
Vitamin C
9%
Calcium
8%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 10 oz. steam bag frozen pre-shelled edamame beans, thawed
  2. 1 15 oz. can chickpeas, drained
  3. 1 tbsp. olive oil
  4. Salt and pepper, to taste
Instructions
  1. Let the bag of edamame thaw in the refrigerator overnight.
  2. Preheat oven to 425 degrees.
  3. Open the chickpeas, transfer to a colander, and rinse off the liquid. Shake the colander a few times to remove any excess water.
  4. Open the bag of edamame and add it to the colander with the chickpeas. Shake it a few more times to combine both beans.
  5. Transfer the bean mixture to a Ziploc bag. Add in the olive oil, salt and pepper, then seal. Shake the bag to coat the beans in the olive oil and seasonings.
  6. Open the bag and spread the beans evenly across a baking sheet lined with parchment paper.
  7. Bake in the oven for 15 minutes. Remove the baking sheet, and use a spatula to flip over the beans (this helps them to roast evenly). Continue cooking for another 15-20 minutes, until the beans star to become slightly brown and crispy.
  8. Let cool, then eat immediately.
Notes
  1. The beans will lose their crispiness if not even within the first day. Store in an airtight container or bag for up to three days.
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calories
248
fat
7g
protein
14g
carbs
35g
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