Preheat oven to 400°F. In a mini food processor combine chick peas, cashew butter, ponzu sauce, lime juice and curry powder. Pulse until coarsely chopped. Gradually add oil; process until smooth. Season with salt and pepper to taste.
Line a rimmed baking sheet with parchment paper. Place salmon on baking sheet. Spread 1/4 cup of the hummus mixture evenly over the top of each fillet. Sprinkle with cashews (if desired).
Bake 12 to 15 minutes or until fish flakes easily with a fork. Meanwhile, bring a large pot of water to boiling. Place snap peas in water; cook 3 minutes. Drain; divide snap peas evenly among 4 plates. Place fillets on top of snap peas, and serve.
Serving Size 1
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.