Drain and rinse the canned chickpeas thoroughly, then spread them on a clean kitchen towel and pat completely dry—this is crucial for crispiness. While the chickpeas dry, thaw the edamame if frozen and pat them very dry as well. Transfer both to a large bowl, drizzle with olive oil, and add the salt, pepper, and smoked paprika. Toss everything together until evenly coated, making sure every piece gets seasoned. I like to let this mixture sit for a minute or two so the seasonings can start to penetrate the legumes.

Preheat your oven to 425°F. Spread the seasoned chickpea and edamame mixture onto a large baking sheet or rimmed pan in a single layer, giving each piece space to roast rather than crowding them together. Roast for 20 minutes, stirring halfway through the cooking time to ensure even browning and crispiness on all sides. The legumes are done when they're deeply golden and crispy throughout.

Remove the roasted chickpeas and edamame from the oven and taste a piece. If desired, sprinkle with additional salt or smoked paprika for extra flavor. Serve warm or at room temperature as a crunchy snack or salad topper.