Roasted Taco-Seasoned Edamame and Chickpeas

Roasted Taco-Seasoned Edamame and Chickpeas Recipe

By Veegs

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 40 minutes

Ingredients

12 ounces frozen edamame

1 15-ounce can chickpeas, drained (save the liquid to use as aquafaba) and rinsed

4 tablespoons taco seasoning

3 tablespoons aquafaba

Instructions

1 Preheat the oven to 400°F.

2Cook the edamame according to directions on package.

3Spread the chickpeas and cooked edamame on a baking sheet. Bake for 20 minutes.

4Place the taco seasoning in a medium bowl.

5Remove the edamame and chickpeas from oven and toss with the aquafaba. Add to the bowl of taco seasoning and coat well.

6Return to oven and bake another 10 minutes.

7You can eat these as soon as they’ve cooled enough to handle, but let them cool in the oven for at least 2 hours to overnight before packing away. Store in an airtight container. They will keep for 2 weeks.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.