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Roasted Chickpeas & Edamame Beans

Roasted Chickpeas & Edamame Beans

By: Sammy Jones

For kids who prefer a bento snack box, this is a colourful, protein-packed snack.


Prep time

Cook time



  • 400g tin chickpeas, rinsed & drained
  • 200g frozen edamame salad beans
  • 2 tsp olive oil
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic salt


  • Heat the oven to 180°C and line a baking tray with baking paper.
  • Dry chickpeas well between paper towels.
  • In a bowl, toss chickpeas with oil, add cumin, paprika and garlic salt and combine well until chickpeas are well coated.
  • Pour the mixture onto the baking tray and spread out evenly, making sure the chickpeas are in 1 layer and are not on top of each other.
  • Place the tray in the oven and roast for 15 mins.
  • While chickpeas are roasting, defrost edamame by placing them in a microwave-safe container and microwaving on high for 3-5 mins, or you can thaw in hot water.
  • Remove the chickpeas from the oven and gently shake and continue roasting for a further 10-15 mins, or until golden brown.
  • Dry edamame beans between the paper towel and add to the baking tray, and toss with the roasted chickpeas until well combined.
  • Allow cooling before storing in an airtight container for up to 3 days
  • Try rosemary and thyme as alternate herbs and spices.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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