- 1 cupServings
1½ cups cooked or BPA-free canned chickpeas or frozen and thawed edamame
1 tbsp olive oil
1 clove garlic, minced
¼ tsp sea salt
Preheat oven to 400°F. In a large bowl, toss chickpeas or edamame with oil, garlic and salt. Transfer to a large rimmed baking sheet in a single layer. Bake until crisp, 25 to 30 minutes, stirring halfway. Set aside to cool then store in an airtight container for up to 1 week.