Cripsy Chickpea and Edamame Oven Snack
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2 cups 1x
- 2 16 oz cans chickpeas (garbanzo beans)
- 1 1/2 cup edamame (2 10 oz steambags 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
- 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
