Wasabi Roasted Chickpeas
Quick and easy recipe, makes a hearty and healthy snack!
- 2 cans of Garbanzo Beans (chickpeas)
- 2 tbsp of wasabi powder
- .5 tbsp corn startch
- apple cider vinegar
- Olive Oil
- Chili Powder
- Sweetener (I used a few drops of stevia liquid extract)
- Garlic Powder
- Preheat oven to 375F. Drain Chickpeas, coat in light coat of olive oil and place on baking sheet. I used parchment paper to prevent sticking, but you can also coat with baking spray, or oil.
- Bake for 1 hour, stirring occasionally, about every 15/20 mins to keep them from burning on any side
- Meanwhile, prepare your coating for the chickpeas. In small bowl mix the Wasabi Powder, Cornstarch, a dash of salt and pepper to taste. Add about a tbsp of Apple Cider Vinegar, and enough water to make the paste a thin consistency, but not too watery, this paste needs to stick to the chickpeas. The optional items: To half of the chickpeas I experimented by adding some chili powder and garlic powder, the other half I used the sweetener… I think these additions were delicious, especially the sweetener, it was subtle but added a richness that was noticeable. Don’t be afraid to experiment with tasty spice combinations, I feel like it’s hard to go wrong with this snack! Just double up the recipe if you need more coating.
- After 1 hour of baking, carefully remove the chickpeas and stir them into your liquid paste coating them generously. If you want them heavily coated, you may want to double the paste recipe. The wasabi doesn’t add heat, or at least mine didn’t…so don’t be afraid of it!
- Bake for another 20 – 30 minutes, stirring once. Remove, let cool, enjoy!!