Roasted Edamame and Chickpeas
These roasted edamame and chickpeas are an easy savory snack made with olive oil, salt, and pepper. Roasting gives them golden edges and a nutty flavor, with a mix of textures in every handful.
You need just 5 minutes of prep before they go into the oven. Enjoy them on their own or scatter them over salads and bowls for a little extra bite, like I do with my Air Fryer Tajin chickpeas.
The seasoning is deliberately simple, so the flavor of the chickpeas and edamame comes through- it's what I did when I make my salt and vinegar almonds too. Drying them well and giving them space on the baking sheet makes the biggest difference to how they roast.
If you enjoy crunchy, savory snacks, try my Tajin nuts and seeds or hot honey roasted peanuts next!
Quick Look: Roasted Edamame and Chickpeas
- 🔪 Prep time: 5 mins, using prepared edamame and drained chickpeas.
- ⏲️ Cook time: 20–25 mins.
- 👪 Servings: 4.
- 📋 Main ingredients: Shelled edamame, canned chickpeas, olive oil, salt, black pepper.
- ♨️ Cooking method: Drain and dry → spread on tray → season and oil → roast, stirring halfway → cool and serve.
- ⭐ Difficulty: Easy.
- 🥣 Best served: As a snack or a topping for salads and grain bowls- much like my spiced salad topper.
Jump to:
- Quick Look: Roasted Edamame and Chickpeas
- What's So Great About the Recipe?
- Recipe Ingredients
- Substitutions & Variations
- How to Make Roasted Edamame and Chickpeas
- 💭Top Tip
- Tips & Tricks to Nail the Recipe
- How to Serve Roasted Edamame and Chickpeas
- Troubleshooting and FAQs
- More Easy Savory Snack Recipes
- Roasted Edamame and Chickpeas
What's So Great About the Recipe?
- Five simple ingredients give you a savory snack without a complicated spice mix.
- The oven does most of the work after a few minutes of prep- just like in my Tajin nuts recipe.
- You can enjoy the roasted beans on their own or add them to lunches and dinner bowls.
Recipe Ingredients
Shelled edamame: Use the beans without their pods. If using frozen edamame, thaw, drain, and follow any cooking instructions on the package before preparing this recipe.
Canned chickpeas: Drain and rinse, then dry thoroughly. If you have dried chickpeas, soak them overnight in warm water and then cook them until they're soft but still hold their shape.
Olive oil: Helps the surface roast and the seasonings cling. Use lemon olive oil for a citrusy zing or try my habanero infused oil for a spicy kick.
Salt + pepper: To season.
See recipe card for quantities.
Substitutions & Variations
- Add a little smoked paprika or garlic powder with the salt and pepper for a different savory flavor.
- For a spicy version, add a small pinch of chili flakes, jalapeno flakes or my homemade Tajin seasoning.
- Sprinkle over a little lemon zest after roasting for a fresh finish.
- Try using different seasonings like lemon pepper seasoning or Creole seasoning or even an infused salt like garlic parsley salt to bring a bit of flavor variation to the edamame and chickpeas.
How to Make Roasted Edamame and Chickpeas
Step 1: Preheat the oven to 400–425°F and line a baking sheet with parchment suitable for that temperature. Drain the prepared edamame and chickpeas, then pat them thoroughly dry with kitchen towels.
Step 2: Spread the beans on the baking sheet in a single layer. Sprinkle evenly with the salt and black pepper.
Step 3: Spray or drizzle the measured olive oil evenly over the beans. Toss gently to coat, then spread them out again so they have room to roast.
Step 4: Roast for 20–25 minutes, stirring or shaking the pan halfway through. Check toward the end, especially at the higher temperature. Remove when lightly browned and let cool before serving.
💭Top Tip
Dry both the chickpeas and edamame thoroughly before adding the oil. Excess surface moisture makes them steam, so take a moment to blot them well and spread them out on the tray.
Tips & Tricks to Nail the Recipe
- Use a large enough baking sheet for a loose single layer. Split between two trays if the beans are crowded. I do this when I make chili lime pepitas too!
- Remove any loose chickpea skins that come away while drying, since they can brown faster than the chickpeas.
- Coat the beans lightly and evenly with oil. Extra oil does not make up for leaving them wet.
- Stir halfway through so the beans at the edges do not brown much faster than the ones in the middle. I always do this when I make my rosemary roasted cashews too.
- Edamame and chickpeas can roast at different rates. If some pieces are done earlier, remove them and give the rest a little longer.
- Let them cool uncovered on the tray before judging the texture. The outside firms up a little as they cool.
How to Serve Roasted Edamame and Chickpeas
Serve the roasted edamame and chickpeas in a bowl as a savory snack, or scatter them over a salad just before eating so their edges keep some texture. I like making these whenever I'm hosting and feature them with Sumac spiced nuts.
They also work well over a grain bowl with rice and cooked vegetables. I used them as a topping over my doner kebab bowl and even added them to my Fatoosh salad.
Troubleshooting and FAQs
Yes. Use shelled edamame, thaw it fully, and follow any cooking instructions on the packet before roasting. Drain and pat dry thoroughly so excess moisture does not hold back browning.
Wet beans, a crowded tray, or a short roasting time can leave them soft. Dry thoroughly and roast in a single layer. This recipe can still have tender centers, particularly in the edamame; the main signs to look for are lightly browned surfaces and firmer edges.
Only after cooking them until tender. Drain and dry cooked chickpeas thoroughly before following the recipe. Do not roast dried, uncooked chickpeas using this method.
Let them cool, then refrigerate promptly in an airtight container for up to 3 days. The beans will soften during storage. Treat this home-roasted batch as a perishable cooked food rather than a pantry snack.
Spread the beans on a baking sheet and warm in the oven until hot throughout, then let them cool slightly before eating. This helps restore some texture to the edges. Watch closely so they do not burn.
More Easy Savory Snack Recipes
Looking for other recipes like this? Try these:
If you tried this roasted edamame and chickpeas or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Edamame and Chickpeas
Ingredients
- 300 g shelled edamame
- 300 g canned chickpeas
- 2 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Pat dry the edamame and chickpeas thoroughly using kitchen towels. Preheat your oven to 400°F–425°F.
- Transfer the edamame and chickpeas to a lined baking sheet and sprinkle salt and pepper over them.
- Spray some olive oil all over them and pop them in the preheated oven.
- Roast for 20-25 minutes, stirring or shaking the pan halfway through. Remove, cool and enjoy or store for later.
Notes
- Use shelled edamame rather than whole pods. If using frozen edamame, thaw it completely and follow any cooking instructions on the package before roasting.
- Drain and rinse the canned chickpeas thoroughly, then pat them dry with kitchen towels to remove excess moisture.
- Make sure both the edamame and chickpeas are completely dry before adding the olive oil. Excess moisture can cause them to steam instead of roast.
- Remove any loose chickpea skins while drying, as they can brown faster than the chickpeas.
- Spread the beans in a single layer on a large baking sheet, leaving enough space between them for proper air circulation.
- Drizzle the olive oil evenly over the beans and toss gently to coat. Avoid adding too much oil, as it can make them greasy.
- Roast at 400–425°F for 20–25 minutes, stirring halfway through to ensure even browning.
- Keep an eye on the beans during the last few minutes of roasting, as the smaller edamame beans may brown faster than the chickpeas.
- Add smoked paprika, garlic powder, chili flakes, or Tajin seasoning for extra flavor.
- Sprinkle a little fresh lemon zest over the roasted beans for a bright, citrusy finish.
- Let the roasted edamame and chickpeas cool uncovered on the baking sheet for a few minutes, as their exteriors will firm up slightly as they cool.
- Serve as a savory snack or sprinkle over salads, grain bowls, and roasted vegetables for extra texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until heated through to restore some of their texture.
