I stole this recipe for Crispy Chickpea & Edamame Oven Snack from Annie Chesson at thegarlicdiaries.com. This quick and easy to make snack is made with only five ingredients. Canned chickpeas are drained, rinsed and patted dry. Frozen edamame is thawed and shelled. The chickpeas and edamame are placed onto a baking sheet. Olive oil is drizzled over the vegetables and sprinkled with salt and pepper. Everything is mixed together and spread into an even layer on the baking sheet. This snack is finished by baking in the oven. You can also serve this as an appetizer or vegetable side dish.

Did you know? Edamame is the Japanese name for green soybeans.¹ (see more trivia in the Trivia tab)

Preheat oven to 400 F. Drain and rinse 2 (16 oz) cans chickpeas.

Lay out several sheets of paper towels, and place chickpeas on top. Cover with more paper towels and pat dry.

Thaw ½ cups edamame (2 (10 oz) steam bags in pods).

Shell the edamame and pat dry on paper towels like you did with the chickpeas.

Transfer chickpeas and edamame to a baking sheet. Drizzle with 1 – 2 tbsp olive oil and 1 tsp salt and ½ tsp pepper.

Mix together until evenly coated. Spread in a single layer.

Bake for 15 minutes. Use a spatula to turn over and stir. Spread back into even layer. Continue to bake for another 15 minutes.

Remove from oven and cool a few minutes before eating.

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Crispy Chickpea & Edamame Oven Snack

This quick and easy to make snack is made with only five ingredients. Canned chickpeas are drained, rinsed and patted dry. Frozen edamame is thawed and shelled. The chickpeas and edamame are spread onto a baking sheet. Olive oil is drizzled over the vegetables and sprinkled with salt and pepper. Everything is mixed together and spread into an even layer on the baking sheet. This snack is finished by baking in the oven. You can also serve this as an appetizer or vegetable side dish.

Course Appetizer, Snack

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

• 2 cans (16 oz) chickpeas (garbanzo beans)
• 1 ½ cups edamame 2 (10 oz steam bags in pods)
• 1 – 2 tbsp olive oil
• 1 tsp salt
• ½ tsp pepper

Instructions

1. Preheat oven to 400 F. Drain and rinse chickpeas. Thaw and shell edamame. Lay out several sheets of paper towels, and place on top. Cover with more paper towels and pat dry.
2. Transfer chickpeas and edamame to a baking sheet. Drizzle with olive oil and salt and pepper. Mix together until evenly coated. Spread in a single layer.
3. Bake for 15 minutes. Use a spatula to turn over and stir. Spread back into even layer.
4. Continue to bake for another 15 minutes. Remove from oven and cool a few minutes before eating.