Coconut Curry Chickpea Snacks

Recipe score:

Chickpeas are wicked source of protein and fibre – a perfect combo to keep fuelled on outdoor adventures. These crunchy snacks are savaoury and delicious (and perhaps a little addicting). 

Prep Time: < 5 mins + 12 hours marinating

Cooking Method: dehydrating

Cooking Time: ~ 6 hours

Yield: 2


  • 1 cup cooked or canned chickpeas, drained
  • 1/4 cup light coconut milk
  • 1 tbsp curry powder
  • 1 tbsps finely shredded coconut
  • 2 tbsps water


  1. Cook chickpeas (or drain and rinse from a can).
  2. In a container, combine coconut milk, curry powder, shredded coconut and water. Stir well to combine. 
  3. Add in chickpeas and let marinate for 12-18 hours.
  4. Drain excess liquid from container and disperse chickpeas onto dehydrating trays.
  5. Dehydrate at 135o for ~6 hours.

Voilà! Your Crunchy Chickpea Snacks are ready to go!


  • It’s best to use light coconut milk as full fat doesn’t dehydrate as easily
  • For extra flavour, sprinkle on more curry right before putting them into the dehydrator
  • Learn more about dehydrating from our Dehydrating 101 post

*Nutrition information is estimated using an online nutrition calculator. Actual nutrition facts may vary.

Per Serving:

Calories: 159 kcal  Protein: 7.5g  Carbs: 24g  Fat: 2g Fibre: 7g

 Sugar: 4.5g Sodium: 7mg Saturated Fat: 2g  Cholesterol: 0mg 

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