Typical wasabi peas contain C.R.A.P. ingredients like starch, glutinous rice flour (aka refined white flour), white sugar, and artificial colors.
Here’s my SuperSwap: Wasabi CHICKPEAS! They are a satisfying snack packed with filling fiber + plant protein. They also make a great salad topper, party munchy, or nibble while watching Sunday football.
PREP: 5 MINS + COOK: 40 MINS • Servings: 2 Print Recipe
- One 15-ounce can chickpeas, drained & rinsed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon wasabi powder (more if you like an extra kick)
- 1/4 teaspoon sea salt
Preheat oven to 400°. Line a baking sheet with parchment paper. Pat the chickpeas with a kitchen towel until very dry. In a medium bowl, toss together the chickpeas, evoo, wasabi powder, and sea salt. Pour them onto the prepared baking sheet.
Bake for 40 minutes, shaking the pan every 10 minutes until the chickpeas are golden and firm. Serve hot out of the oven or let them cool and store in an airtight container for up to 1 week.
One more thing … Flavorize: swap wasabi powder for flavor pairings like rosemary + garlic, curry powder + lime, allspice + cumin, or vanilla + cinnamon.
Nutritional Facts for Wasabi Chickpeas
1/2 recipe yield
Daily Value %*
* Daily Value % based on a 2000 calorie diet.
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