|Nutritional Guidelines (per serving)|
|Servings: About 3 cups (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 10g||34%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 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)
Preheat the oven to 375F. Lightly oil a large rimmed baking sheet and set aside.
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.
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.
- 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.
- These chickpeas can be addictive, which is why you may want to make a double batch. Be sure to store them in an air-tight container in the refrigerator.
- While chickpeas, of course, work well in this recipe, other legumes are worth considering. Edamame, in particular, is a good choice.
- Add chili pepper powder, ground cumin, paprika, ground coriander, curry powder and garlic powder for a classic spicy Asian flavor.
- Mix it up with pumpkin pie spice and cinnamon sugar, or combine maple syrup, apple cider vinegar, nutmeg, ginger and cinnamon.
- Two more flavor combinations include lime juice, chili powder, pepper, and cilantro or Thyme, marjoram, and parsley
- 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.