Roasted Edamame and Chickpeas
Make roasted edamame and chickpeas with olive oil, salt, and pepper in about 30 minutes. An easy savory snack or topping for salads and bowls.
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.
Nutrition
Calories: 219kcalCarbohydrates: 20gProtein: 11gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 354mgPotassium: 448mgFiber: 6gSugar: 2gVitamin A: 12IUVitamin C: 0.1mgCalcium: 89mgIron: 3mg
Tried this recipe? Share a photo of what you made on Instagram and tag us @uniquecooks or hashtag it #uniquecooks