Recipes

Recipe: Salt and Pepper Roasted Edamame and Chickpeas

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Salt and pepper roasted edamame and chickpeas are so good, full of protein and it curves my craving for salt! I love, like really love this snack, just as much as I love popcorn. Oh, and I really love popcorn.

Ingredients

  • 2 cups of chickpeas and edamame
  • 1/2 teaspoon of salt and pepper
  • 1 – 1 1/2 tablespoons of olive oil

First, get your chickpeas and edamame ready. They should be cooked, cooled and ready to go. Set the oven to 425 degrees on roast.

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Look how bright and full of colour they are – they look so good!

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Toss the chickpeas and edamame in a bowl with the salt and pepper and the olive oil. Then, spread them out on non-stick cooking sheets.

Cook them in the oven for about 30-40 minutes. Such a large variance because it depends on how hot your oven is – be sure to take them out half way through and move the chickpeas and edamame around.

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

When they’re done, I just let them cool on the oven sheet. They’ll keep for about 4 days max.

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

Snack up and eat up!

Salt and Pepper Roasted Edamame and Chickpeas: 3ten.ca

I hope you try these especially if you buy them – they are much better homemade.

See you again soon.

Recipe

Recipe: Salt and Pepper Roasted Edamame and Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 cups
Ingredients
  • 2 cups of chickpeas and edamame
  • ½ teaspoon of salt and pepper
  • 1 - 1½ tablespoons of olive oil
Instructions
  1. First, get your chickpeas and edamame ready. They should be cooked, cooled and ready to go. Set the oven to 425 degrees on roast. Look how bright and full of colour they are - they look so good!
  2. Toss the chickpeas and edamame in a bowl with the salt and pepper and the olive oil. Then, spread them out on non-stick cooking sheets.
  3. Cook them in the oven for about 25-40 minutes. Such a large variance because it depends on how hot your oven is - be sure to take them out half way through and move the chickpeas and edamame around.
  4. When they're done, I just let them cool on the oven sheet. They'll keep for about 4 days max.
  5. Snack up and eat up!

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