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Curry Dill 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 savoury and delicious (and perhaps a little addicting). 

Prep Time: < 5 mins + 12 hours marinating

Cooking Method: dehydrating

Cooking Time: ~ 6 hours

Yield: 2

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Ingredients:

  • 1 cup cooked or canned chickpeas, drained
  • 6 tbsps dill pickle juice
  • 1 tbsp curry powder
  • 1 tbsp water

Directions:

  1. Cook chickpeas (or drain and rinse from a can).
  2. In a container, combine pickle juice, curry and water. Stir well to combine. 
  3. Add in chickpeas and let marinate for 12-24 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!

Notes:

  • If you don’t have dill pickle juice, you can substitute with white vinegar and 2 tbsps dill – although the juice makes a much more noticeable flavour)
  • For extra flavour, lightly 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: 141 kcal  Protein: 7g  Carbs: 24g  Fat: 2g Fibre: 7g

 Sugar: 4g Sodium: 211mg Saturated Fat: 0g  Cholesterol: 0mg 

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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.

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