Every Helping
Sign in

Snack recipe · from the recipe book

Cinnamon-Ginger Chickpea, Edamame and Peanut Crunch

A savory-warm sheet-pan mix of crisp chickpeas, nutty roasted edamame and peanuts, spiced with cinnamon, ginger and cumin and brightened with lime.

Cinnamon-Ginger Chickpea, Edamame and Peanut Crunch

Ingredients

  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry, loose skins removed
  • 1¼ cups150 gShelled edamame, frozenthawed and patted very dry
  • ¼ cup40 gDry-roasted peanuts, unsalted
  • 1 tbsp14 gCanola oil
  • 1⅛ tsp3 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gGarlic powder
  • ½ tsp1 gCrushed red pepper
  • ¼ tsp2 gSalt
  • 1 tsp5 gLime juice

Steps

  1. Preheat the oven to 400°F (204°C) and line a large rimmed sheet pan with parchment.
  2. Spread the chickpeas and edamame on a towel to air-dry for 10 minutes while the oven heats.
  3. In a small bowl, stir together the cinnamon, ground ginger, cumin, garlic powder, red pepper flakes and salt to make the spice mix.
  4. In a large bowl, toss the chickpeas and edamame with half of the canola oil, then spread them in a single layer on the sheet pan.
  5. Roast for 20 minutes, shaking the pan halfway through.
  6. Return the hot chickpeas and edamame to the bowl and toss with the remaining half of the canola oil, the lime juice, the peanuts and all of the spice mix.
  7. Spread everything back on the sheet pan and roast 8 to 10 minutes more, until the chickpeas are deep golden and the edamame and peanuts are toasty and crisp.
  8. Cool on the pan for 15 minutes so the mix crisps further before serving.

Contains: Peanuts, Soy.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book