Real talk. Who actually eats every piece of the trail mix? The pretzels are like the busywork a girl has to do sometimes to get to the good stuff. The chocolate pieces are obviously the surprise of a forgotten extended weekend or free nacho days at work. Those dried fruit or veggie pieces? Those are like an unexpected fun work project. Both are good for you, surprising, and always rewarding in the end. Now let’s talk about roasted edamame!
I wanted to make something to incorporate more veggies into my daily snacks, while also giving the salty crunch that I usually crave. Chips aren’t usually the best option to eat daily, so enter these crunchy pieces of spicy goodness.
Crunchy chickpeas have quickly become a favorite snack, but I wanted to try the same high heat roasting method with other veggies. Conclusion? Winner winner veggie dinner! The best tip I came away with for these was to overseason a bit, to make sure the water from the frozen veggies doesn’t absorb too much of the seasoning. Also, be sure to taste test along the way, to make sure the best degree of crunchiness is achieved. There is a fine line between blissful crunch and burn, so be careful! The peas are the most likely to burn, since they are the smallest.
Happy almost Friday, the weekend is so close! Next week, sweets are back!
Crunchy Roasted Chickpeas, Edamame, and Peas
- 1 can garbanzo beans or chickpeas 12 oz
- 1 cup edamame frozen
- 1 cup frozen peas
- 1 tablespoon olive or canola oil
- 2-3 tablespoons cajun seasoning
- 1 teaspoon sea salt
Preheat oven to 425 degrees.
Grease or place Silpat on rimmed baking sheet. Place chickpeas, peas, and edamame on sheet, drizzle oil and distribute evenly to coat. Sprinkle seasoning and sea salt over, mixing to coat evenly.
Bake for 30-45 minutes, checking periodically. Let cool completely before storing and store in sealed container.