Power food: Crispy edamame & chickpeas recipe

Calcium is a superhero for your child’s bones, setting them up for a strong, healthy body later in life. And it’s hidden in some surprising places — like edamame and chickpeas!

Try this recipe for a calcium boost.

Crispy Edamame and Chickpeas

A perfect healthy snack or salad topping 

  • 2 16-ounce cans chickpeas (garbanzo beans), drained and rinsed
  • 1½ cups unshelled edamame (two 10-ounce steam bags if you buy them in the pods), thawed
  • 1 to 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper

 

Heat oven to 400 degrees. Place chickpeas and edamame on a plate covered in paper towels. Place more paper towels on top, and pat chickpeas and edamame dry. Transfer chickpeas and edamame to a baking sheet.

Drizzle with olive oil, salt and pepper. Mix together with your hands until the chickpeas and edamame are evenly coated with olive oil and seasoning.

Bake for 15 minutes. Take out of the oven and, using a spatula, turn the chickpeas and edamame over and stir around. Spread back out into an even layer. Bake for another 15 minutes.

Remove the baking sheet from the oven and place on a cooling rack. Let the chickpeas and edamame cool for a few minutes before eating them.

Note: Cooking time may vary depending on oven. Be sure to check chickpeas and edamame frequently so they do not burn.

 

Calcium power numbers:

Chickpeas – 201 mg calcium in 1 cup of chickpeas

Edamame – 504 mg calcium in 1 cup of shelled edamame

 


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