Preheat the oven to 200°C, gas mark 6. Line 2 large baking trays with baking paper.
Spread the chickpeas on a double layer of paper towels and gently rub to remove as much moisture as possible. Repeat with the edamame until dry.
Transfer the chickpeas and edamame to a large bowl. Spray with oil and toss to coat. Sprinkle with the turmeric, paprika, cumin and cayenne pepper. Toss to coat evenly.
Transfer to the prepared trays. Season with salt.
Bake in the preheated oven for 40 minutes or until browned and crisp, tossing halfway through cooking.
Set aside on the trays to cool completely before serving.