Snacking is so much fun – it’s even better when your snacks are good for you!
I don’t know about you, but when I want a snack, it’s usually something salty I want. Better yet, something salty and crispy. Enter crispy chickpea and edamame oven snacks.
These will satisfy any crunchy, salty snack craving.
I love the mixture of the edamame and the chickpeas, they play off of each other so nicely.
Did I mention how easy this recipe is? It’s super easy.
And it starts with canned chickpeas and frozen edamame.
My grocery store doesn’t carry edamame that have already been removed from their pods, so I had to remove the edamame by hand. It took a little while, but it is so worth it. However, if your grocery store does sell them already shelled (I know I have seen them before in frozen sections), then definitely get those!
So, let’s start!
Preheat your oven to 400 degrees.
Open the cans of chickpeas, dump them into a colander, and rinse them with water for about ten seconds.
Remove your edamame from their pods (if you can’t find the pre shelled kind).
So pretty and green :)!
Lay several sheets of paper towels down on your counter and place the chickpeas and edamame on top of them. Using another paper towel, pat them dry. The dryer they are, the crispier they will be.
Dump the chickpeas and edamame onto a baking sheet, drizzle on 1-2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt, and 1/2 a teaspoon of pepper.
Mix everything together with your hands until the chickpeas and edamame are all evenly coated with seasoning and olive oil.
Spread the chickpeas and edamame out into an single layer so they can all get nice and crispy!
Pop these babies into your 400 degree oven for 15 minutes. Pull them out and, using a spatula, flip them over and stir them around. Spread them out into an even layer again, and put them back in the oven for another 15 minutes.
And then they are done! Yay!
These are best and crispiest when they are fresh, but they still have great flavor days later. They are perfect for a salty snack, and they are also great on top of salads!!
**Note: your cooking time may vary from mine–my oven seems to take longer than other people’s. Just make sure you are checking on your chickpeas and edamame so they don’t burn!**
Here is the recipe:
- 2 16 oz cans chickpeas (garbanzo beans)
- 1½ cup edamame (2 10 oz steambags if you buy them in the pods)
- 1-2 tablespoons of olive oil
- 1 teaspoon salt
- ½ 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
- Using another few sheets of paper towels, pat the chickpeas and edamame dry
- Transfer the chickpeas and edamame to a baking sheet
- Drizzle with 1-2 tablespoons olive oil and the salt and pepper
- Mix together with your hands until the chickpeas and edamame are all evenly coated with olive oil and seasoning
- Spread them out into 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
Nutrition info is for about 1/4 cup of chickpea and edamame!
hillary wolf says
December 23, 2018 at 11:25 amI really enjoy your blog. I’m so thankful that the Lord is my all and all and like you I am so blessed to have a personal relationship with our Lord and Savior. Thanks for being a beautiful voice for our Lord. As you know, when God is central to your life you can’t hide it under a bushel, Shine Jesus Shine!!!!
Annie Chesson says
January 5, 2019 at 8:23 pmThanks for the comment, Hillary! Well said – I agree!
Mary Beth Brown says
November 3, 2018 at 4:58 pmjust curious, why the need to say ‘proud Christian” when doing a food blog ?
can’t wait to try the recipe, grateful of the sharing , but offput about the religious lean
Annie Chesson says
November 3, 2018 at 5:22 pmFair question! It is a blog about food, but it’s still a blog, on which I share basically just as much about random life stuff as I do about food! So I put a lot of my personal self into the posts. Also, the section on the sidebar where you’re seeing that is a little “about me” blip, and my faith is a super central part of my life, so I didn’t even think twice about including it. Anyway, I hope you try this recipe and love it, Mary Beth!
Suzy says
August 23, 2015 at 1:48 amthese wouldn’t have to Be stored in the Fridge would they? I’m making them tonight :)
Annie Chesson says
August 23, 2015 at 11:18 amHey Suzy! When I made these I just stored them in a jar…and they seemed to be fine :). I will say, though, that when you store them, they lose most of their crispy-ness. They are best fresh out of the oven!
Cat says
May 5, 2015 at 6:11 pmAfter they are baked, what is you storage suggestion/timeframe to keep them?
Annie Chesson says
May 5, 2015 at 7:08 pmHey, Cat!
I used a mason jar with a tight lid to store mine, and we kept them around and snacked on them for maybe 3 or 4 days and they were still yummy! They definitely aren’t as crispy if you don’t eat them fresh out of the oven, but they still have great flavor.
Jody @easypeasymom says
May 4, 2015 at 10:06 amThese look amazing! I am always searching for new healthy snacks and I love the combo of the edamame and chickpeas! Will definitely be making these soon, thanks for sharing!
Jody @easypeasymom recently posted…Honey Can Do…Everything!
Annie Chesson says
May 5, 2015 at 7:03 pmThanks, Jody! They really are the PERFECT healthy snack!
Deb says
September 28, 2018 at 9:32 amWhat is the calorie count per serving
Annie Chesson says
September 28, 2018 at 1:20 pmAbout 150 for 1/4 cup!
Ashley Rosen says
December 5, 2014 at 6:44 pmAny suggestions for other seasoning combinations? Salt and pepper are great but I want to get a little crazier!
Annie Chesson says
December 6, 2014 at 12:53 amHey Ashley!
That’s a great question. I have seen a lot of people use curry with roasted chickpeas. It might be fun to go with Asian flavors using garlic, ginger, and onion powder! I also think cumin would be a good addition to give it a warm spice. You could add some cayenne to give it a kick…
Penny says
December 15, 2014 at 2:33 pmA little tumeric is gread too. Love these little gems.
Annie Chesson says
December 16, 2014 at 12:18 amThat’s a great idea! I love tumeric. I’ll try that next time :).
Joan says
November 12, 2014 at 7:59 pmThis looks great. Kroger sells bags of shelled edamame under their Private Selection name, but they are called mukimame when they are already shelled for you. Who knew?
Annie Chesson says
November 20, 2014 at 10:58 pmInteresting! That is good to know. Thanks for the tip!
Evi @ greenevi says
November 8, 2014 at 2:48 pmI love roasted chickpeas but have never tried roasting edamame, such an amazing idea! Have you ever tried this one with fresh edamame? I mainly see fresh ones in asian shops, do you think I should precook them for this recipe?
Annie Chesson says
November 9, 2014 at 2:42 amEvi,
I’ve read online that roasting them in the oven will work the same with fresh or frozen edamame, but I have only tried it with frozen. I would love to hear how it works if you try this recipe with fresh edamame! Maybe it would be even better :).
Thalia @ butter and brioche says
November 8, 2014 at 7:55 amI love snacking on edamame and chickpeas.. but never combined the two! Definitely a recipe I can see myself making.. thanks for sharing it!
Annie Chesson says
November 8, 2014 at 1:16 pmHey Thalia!
I’m with you, I had only ever just snacked on baked chickpeas. But the combination of the two is even better!