SERVINGS: 7
Get out a little container and fill it up with these easy-to-carry spicy protein nibbles. Baked to just the right crispness, they are made to enjoy on your day out.
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.
2. Cook the edamame according to directions on the package.
3. Spread the chickpeas and cooked edamame on a baking sheet. Bake for 20 minutes.
4. Place the taco seasoning in a medium bowl.
5. Remove the edamame and chickpeas from the oven and toss with the aquafaba. Add to the bowl of taco seasoning and coat well.
6. Return to oven and bake another 10 minutes.
7. You 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. keep for 2 weeks.Protein: 7½ grams per serving (½ cup)
Active Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
