Roasted Chickpeas or Edamame

These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.

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1 cup


  • 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.