SavoryWasabi Chickpea
Real wasabi root, roasted chickpeas, toasted sesame, and coconut. Spicy-green heat that clears the sinuses and vanishes fast. Spread on sushi rolls, stir into ramen broth, or dip tempura.
- Dairy-free
- No tree nuts
- No added sugar
What's in the jar
- Organic Coconut
- Organic Coconut Oil
- Wasabi Powder
- Dried Chickpea Powder
- Organic Powdered Orange Peel
Listed in the order they appear on the jar, biggest amount first.
- Whole-coconut base
- Gluten-free ingredients
- Dairy-free
- No tree nuts
- No added sugar
Six fast wins with Wasabi Chickpea.
Start a curry or simmer sauce with a spoonful of Wasabi Chickpea instead of oil. It carries the spice and rounds out the base.
Fold a spoonful into hot rice, quinoa or a grain bowl right before serving. It melts in and coats every grain.
A dab on charred broccoli, sweet potato or cauliflower straight out of the oven. The heat does the melting.
Swirl a little into scrambled eggs or melt it over a fried one. Savory, rich, and done in seconds.
Whisk a spoonful into a pan sauce off the heat for body and a glossy finish, the way you would with butter.
Spread it thin on naan or pita and warm it through. A good snack, a better side.
Zippy legume.
Wasabi, roasted chickpea, sesame, coconut. Wasabi Chickpea starts with the same whole coconut as every Mahalo jar; everything below is what makes it this one.
Wasabi Powder
Dried Chickpea Powder
Organic Powdered Orange Peel
Before you grab a spoon.
Is Wasabi Chickpea plant-based and gluten-free?
Yes, Wasabi Chickpea is plant-based, with no gluten or dairy ingredients. The fats come from the coconut itself (medium-chain triglycerides among them). It has no added sugar. The ingredient panel on the jar has the specifics.
How is coconut butter different from coconut oil?
Coconut oil is only the extracted fat. Coconut butter is the whole coconut blended into a creamy paste, meat, fiber, and natural oil together. It keeps the fiber from the meat, up to 2g per serving, where oil has none, plus a thicker, spoonable texture for toast and baking.
How should I store Wasabi Chickpea?
Keep it on the counter at room temperature, away from direct sunlight. Do not refrigerate, cold makes coconut butter rock-hard and nearly impossible to spoon. Unopened it keeps for up to 18 months; once opened, use within 6 months.
Why does my jar look separated?
That's a good sign. Nothing in the jar stops the natural separation of coconut oil from solids over time. Warm the closed jar in hot water for 60 seconds or run a warm knife through it and it blends right back. If it ever looked perfectly emulsified, something other than coconut would be in there.
How do you make it pourable?
Submerge the sealed jar in hot tap water for 2 minutes, or microwave uncapped for 10–15 seconds. Once melted it drizzles beautifully over oats, pancakes, ice cream, or toasted bread. Room temperature it spreads like thick almond butter.
Where do Mahalo coconuts come from?
Hand-tended groves in Sri Lanka and Indonesia, sourced through a farmer cooperative paid above market under long-term agreements. Our suppliers operate under recognized industry food-safety standards. Every jar is traceable back to the farms we source from.
