Low FODMAP High Protein Vegan Snack: Roasted Taco-Seasoned Edamame and Chickpeas


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. They also make great holiday appetizers.


12 ounces frozen edamame

1 15-ounce can chickpeas, drained and rinsed

4 tablespoons Casa de Sante low FODMAP Certified taco seasoning

3 tablespoons garlic oil


1. Preheat the oven to 400°F.

2. Cook the edamame according to directions on package.

3. Toss the chickpeas & cooked edamame with garlic oil and taco seasoning until well coated. Spread the chickpeas and edamame on a baking sheet. Bake for 15 minutes, flip over and bake for another 15 minutes.


4. 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. They will keep for 2 weeks.

Protein: 7 grams per serving

Active Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes


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