Roasted Taco-Seasoned Edamame and Chickpeas

Roasted Taco-Seasoned Edamame and Chickpeas Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 40 minutes


12 ounces frozen edamame

1 15-ounce can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

4 tablespoons taco seasoning

3 tablespoons aquafaba


1 Preheat the oven to 400°F.

2Cook the edamame according to directions on package.

3Spread the chickpeas and cooked edamame on a baking sheet. Bake for 20 minutes.

4Place the taco seasoning in a medium bowl.

5Remove the edamame and chickpeas from oven and toss with the aquafaba. Add to the bowl of taco seasoning and coat well.

6Return to oven and bake another 10 minutes.

7You can eat these as soon as they’ve cooled enough to handle, but let them cool in the oven for at least 2 hours to overnight before packing away. Store in an airtight container. They will keep for 2 weeks.

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