Good morning! I am off to a track meet this afternoon, so I wanted to share this recipe with you all before leaving for work. Hopefully today’s race won’t be as cold and windy as Saturday’s meet.
Roasted Edamame and Chickpeas
These little roasted beans are excellent to top on a salad for some crunch, or by the handful when you’re grazing the kitchen. They are also a great replacement for popcorn with a tiny bit of melted coconut oil and a dash of parmesan.
They start to lose their crunch over time, but last pretty well in the panty for about 2-3 weeks. In my opinion, they taste best straight out of the oven and warm. Happy roasting!
- one bag of frozen Edamame (You can use shelled or not, just pop the beans out of the shells after they have been cooked.)
- one can low sodium Chickpeas, drained, rinsed, and dried
- 2 teaspoons Olive Oil
- 3-4 teaspoons Lemon Juice
- Salt & Pepper to taste
- Cook edamame according to package directions.
- In a large bowl, combine chickpeas and edamame.
- Toss with oil and lemon juice.
- Bake at 375 degrees F on a foil-lined baking sheet for 45-60 minutes or until lightly browned and crispy. Occasionally mix beans while they are cooking.
- Sprinkle with salt and pepper while still hot.
- Make sure beans cool completely before storing them.
RQ: What is your favorite ingredient to top a salad with? Are you a bean fan? (I am in small quantities, or in hummus.)