These crisp, flavorful bites are a savory snack that everyone can enjoy. Dairy-free and vegan, these are easy to make and just take a little bit of time! Be sure to allow your chickpeas to cool entirely before covering, as this will result in rubbery-textured chickpeas.
Makes about 3 cups
- 2 15-oz cans chickpeas, drained and rinsed well
- 1 T. olive oil
- 2 T. wasabi powder
- 2 T. mustard powder
- 2 1/2 T. tahini
- 1 t. cornstarch
- 1/2 t. sugar
- 1/4 t. onion powder
- 1/4 t. garlic powder
- pinch of cayenne
- 1 1/2 t. salt, plus more for shaking
1. Preheat the oven to 375 F. 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 400 F.
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.
