Preheat the oven to 350° F
Mix the chickpeas, 2 cups soup, cooked noodles, frozen peas, and 1 1/2 teaspoon seaweed/sesame seed blend together in a bowl.
Pour the combined mixture into a lightly oiled or buttered 9x13 casserole dish. Drizzle the remaining 1/4 cup soup over the top.
Crumble potato chips over the noodle mixture.
Sprinkle the remaining seaweed/sesame seed blend over the top and add fresh ground black pepper.
Bake for 30 minutes, until it bubbles
Cool 10 mins before serving.
*I used Nori Fume Furikake Rice Seasoning. Simple Truth Organic Japanese Inspired Sesame Seaweed Blend works great, too.