Wasabi Roasted Crunchy Chickpeas

How to Make Wasabi Roasted Crunchy Chickpeas

1. 1

   Step 1: Preheat and dry the chickpeas

   Heat the oven to 400°F (200°C). Drain and rinse the chickpeas well, then spread them on a clean kitchen towel or paper towels and pat thoroughly dry. For extra crunch, rub the chickpeas gently between towels to loosen and discard any loose skins.

   For this step

   • 1 15 oz canCanned chickpeas, drained and rinsed
   
2. 2

   Step 2: Whisk the wasabi glaze

   In a small bowl, whisk together the olive oil, wasabi paste, soy sauce, toasted sesame oil, and rice vinegar until smooth and slightly emulsified. Taste and adjust the wasabi amount if you want it milder or more assertive.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 tspWasabi paste (or rehydrated wasabi powder)
   • 1 tspLow-sodium soy sauce or tamari
   • 1/2 tspToasted sesame oil
   • 1/4 tspRice vinegar
   
3. 3

   Step 3: Toss chickpeas with glaze and spices

   Place the dried chickpeas in a medium bowl, pour the wasabi glaze over them, then sprinkle the smoked paprika, ground cumin, kosher salt, and black pepper. Toss thoroughly so the chickpeas are evenly coated in the glaze and spices.

   For this step

   • 1 tspSmoked paprika
   • 1/2 tspGround cumin
   • 1/2 tspKosher salt (or fine sea salt)
   • 1/4 tspFreshly ground black pepper
   
4. 4

   Step 4: Arrange and roast

   Spread the coated chickpeas in a single layer on a rimmed baking sheet lined with parchment, leaving space between them. Roast for 35–40 minutes, stirring or shaking the pan every 10–12 minutes so they brown evenly; they should be deep golden and slightly blistered.
   
5. 5

   Step 5: Cool to crisp

   Remove the chickpeas from the oven and let them cool completely on the baking sheet or a wire rack — they will continue to crisp as they cool. Taste and adjust salt if needed once cooled.
   
6. 6

   Step 6: Serve and store

   Serve as a crunchy snack (sprinkle over salads or grain bowls as a spicy topper). Store cooled chickpeas in an airtight container at room temperature for up to 5–7 days; they’ll lose crispness if exposed to moisture.
   

1. Heat the oven to 400°F (200°C). Drain and rinse the chickpeas well, then spread them on a clean kitchen towel or paper towels and pat thoroughly dry. For extra crunch, rub the chickpeas gently between towels to loosen and discard any loose skins.
2. In a small bowl, whisk together the olive oil, wasabi paste, soy sauce, toasted sesame oil, and rice vinegar until smooth and slightly emulsified. Taste and adjust the wasabi amount if you want it milder or more assertive.
3. Place the dried chickpeas in a medium bowl, pour the wasabi glaze over them, then sprinkle the smoked paprika, ground cumin, kosher salt, and black pepper. Toss thoroughly so the chickpeas are evenly coated in the glaze and spices.
4. Spread the coated chickpeas in a single layer on a rimmed baking sheet lined with parchment, leaving space between them. Roast for 35–40 minutes, stirring or shaking the pan every 10–12 minutes so they brown evenly; they should be deep golden and slightly blistered.
5. Remove the chickpeas from the oven and let them cool completely on the baking sheet or a wire rack — they will continue to crisp as they cool. Taste and adjust salt if needed once cooled.
6. Serve as a crunchy snack (sprinkle over salads or grain bowls as a spicy topper). Store cooled chickpeas in an airtight container at room temperature for up to 5–7 days; they’ll lose crispness if exposed to moisture.