Cripsy Chickpea and Edamame Oven Snack

• Vegan
• Gluten free

• Produce

  • 2 16 oz cans Chickpeas
  • 1 1/2 cup Edamame

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thegarlicdiaries.com

Description

Ingredients

• 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

Directions

• 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