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Coconut Curry Chickpea Snacks
Coconut Curry Chickpea Snacks
Chickpeas are a great source of protein and fiber – a perfect combo for keeping fuelled on outdoor adventures. These crunchy snacks are savoury and delicious (and perhaps a little addicting). COOKING METHOD: Dehydrating
Equipment
- 1 Dehydrator
Ingredients
- 1 cup cooked or canned chickpeas, drained
- ¼ cup light coconut milk *see notes
- 1 tbsp curry powder
- 1 tbsp finely shredded coconut
- 2 tbsps water
Instructions
- 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. After marinating, drain excess liquid from container and disperse chickpeas onto mesh lined dehydrating trays.
- 5. Dehydrate at 135℉ for about 6 hours
Notes
- It’s best to use light coconut milk as full fat doesn’t dehydrate as well
- For extra flavour, sprinkle on more curry right before putting them into the dehydrator
- Dehydrating time may vary (the thickness and water content of the ingredients, as well as the humidity and altitude of your environment will impact dehydrating time)
- Scroll down for storage guidelines
Nutrition
Serving: 1gCalories: 159kcalCarbohydrates: 24gProtein: 7.5gFat: 2gSaturated Fat: 2gCholesterol: 0mgSodium: 7mgFiber: 7gSugar: 4.5g
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Storage Guidelines:
- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- For longer term storage, store in your freezer (especially if not vacuum sealed)
- When dried and stored properly, these should have a shelf life of several months
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.
