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Crispy roasted chickpeas, edamame, almonds, and pumpkin seeds with smoked paprika on a sheet pan and in small snack jars
Midlife Plate Editorial Team

Crispy Roasted Chickpea and Edamame Snack Mix

A savory, crunchy sheet-pan snack mix of roasted chickpeas, edamame, almonds, and pumpkin seeds with smoked paprika and garlic. About 13 grams of plant protein and 7 grams of fiber per heaping half cup, with no added sugar.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 half-cup servings
Course: Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz) chickpeas low-sodium if possible, drained, rinsed, and patted very dry
  • 12 oz frozen shelled edamame thawed and patted very dry
  • 1 1/2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp fine salt
  • 1/2 cup dry-roasted unsalted almonds
  • 1/3 cup roasted unsalted pepitas pumpkin seed kernels
  • 1 tbsp sesame seeds

Method
 

  1. Heat the oven to 400°F (200°C) with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment.
  2. Dry the chickpeas and edamame very well with towels. Remove any loose chickpea skins. Spread the chickpeas on one sheet and the edamame on the other.
  3. Roast for 15 minutes. Whisk the olive oil, smoked paprika, garlic powder, cumin, and salt in a large bowl.
  4. Add the hot chickpeas and edamame to the bowl and toss to coat. Spread them back on the sheets in a single layer.
  5. Roast for 15 to 22 minutes more, shaking the pans every 7 minutes, until the chickpeas are deep golden and the edamame are crisp. Edamame usually finish first.
  6. Turn off the oven. Add the almonds, pepitas, and sesame seeds to the sheets, toss, and leave everything in the oven with the door cracked for 10 minutes to dry out.
  7. Cool completely on the pans before storing. The mix gets crunchier as it cools.

Notes

Storage: Keep in a jar with the lid slightly loose at room temperature for up to 3 days. Re-crisp in a 350°F oven for 5 minutes if they soften.
Air fryer: Cook chickpeas and edamame separately at 390°F for 12 to 16 minutes, shaking every 4 minutes. Toss with the oil and spices halfway through.
Sweet version: Swap the spices for 1 tsp cinnamon and toss the cooled mix with 1 tbsp maple syrup and 2 tbsp dark chocolate chips (adds about 2 g sugar per serving).
Portion tip: Pack 1/2 cup portions in small jars or bags so it is easy to grab one serving.
Nutrition is calculated from USDA FoodData Central and will vary by brand.
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