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Curry Dill Chickpea Snacks
Curry Dill 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
- 6 tbsps dill pickle juice
- 1 tbsp curry powder
- 1 tbsp water
Instructions
- 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. After marinating, drain excess liquid from container and disperse chickpeas onto mesh lined dehydrating trays.
- 5. Dehydrate at 135℉ for about 6 hours
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
- 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: 141kcalCarbohydrates: 24gProtein: 7gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 211mgFiber: 7gSugar: 4g
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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.
