Vegan Roasted Wasabi Chickpeas

Close-Up Of Chickpeas In Bowl
Michael Möller/EyeEm/Getty Images
  • 2 hrs
  • Prep: 30 mins,
  • Cook: 90 mins
  • Yield: About 3 cups (8 servings)
Ratings (4)

Chickpeas, also called garbanzo beans, are a versatile legume that can be added to salads, soups, and sandwiches (as hummus). This recipe flips the chickpea script and offers up crisp, flavorful bites to snack on anytime during the day or night. These vegan roasted wasabi chickpeas are dairy-free and vegan. They are easy to make and chock full of protein and fiber.

Ingredient Substitutions and Cooking Tips

Wasabi, a Japanese spice, isn't the only way to flavor chickpeas. Here are some spice combinations that you can use to switch up the taste of this recipe.

  • chili pepper powder, ground cumin, paprika, ground coriander, curry powder and garlic powder
  • pumpkin pie spice and cinnamon sugar
  • ground cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt
  • maple syrup, apple cider vinegar, nutmeg, ginger and cinnamon
  • lime juice, chili powder, pepper, and cilantro
  • Thyme, marjoram, and parsley

Another tip to ensure you get the crunch you want is to allow your chickpeas to cool entirely before covering. Otherwise, rubbery-textured chickpeas will result.

If the chickpeas aren't enough on their own, you can create a trail mix with these legumes. Add unsweetened coconut flakes, almond slivers, and sugar-free chocolate chips if you're looking for a sweet snack. If savory's your taste aim, simply add raw nuts to your spiced snack such as walnuts, cashews, unsalted pecans or raw pumpkin seeds.

What You'll Need

  • 2 15-ounce cans chickpeas (drained and rinsed well)
  • 1 tablespoon olive oil
  • 2 tablespoons wasabi powder
  • 2 tablespoons mustard powder
  • 2 1/2 tablespoons tahini
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1 pinch cayenne
  • 1 1/2 teaspoon salt (plus more for shaking)

How to Make It

  1. Preheat the oven to 375F. Lightly oil a large rimmed baking sheet and set aside.
  2. Toss the chickpeas with the olive oil, spread them out evenly on the prepared baking sheet and bake for about 1 hour, or until the chickpeas are golden and crisp, stirring every 10-15 minutes to prevent them from burning. Remove the chickpeas from the oven and turn up the heat to 400F.
  3. Meanwhile, mix together the remaining ingredients until forming a paste. Mix the hot chickpeas with the paste, re-oil your baking sheet if necessary, and place the chickpeas back on the pan, returning them to the oven for about 30-35 minutes. Stir the chickpeas every 10 minutes to prevent burning, and remove when lightly golden and crisp. Salt immediately, and let the chickpeas cool completely before enjoying.
    Nutritional Guidelines (per serving)
    Calories 300
    Total Fat 9 g
    Saturated Fat 1 g
    Unsaturated Fat 3 g
    Cholesterol 0 mg
    Sodium 646 mg
    Carbohydrates 43 g
    Dietary Fiber 10 g
    Protein 15 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)