How to Dehydrate Chickpeas
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
Dehydrating chickpeas is an excellent method for preserving leftover cooked chickpeas, creating quick-cooking chickpeas for dried meals, or making your own chickpea flour.
Snapshot
Special Prep
Cook/boil
Temperature
135°F
Time
8-10 hours
Mass Change
Approx 65% decrease
How to prep chickpeas for dehydrating
Chickpeas simply need to be cooked before dehydrating. Canned chickpeas can also be dehydrated straight from the can (after a good rinse).Â
Using canned chickpeas
In case you missed it above, yes, you can absolutely use canned chickpeas for dehydrating! However, it’s important to check the label. Ideally, choose brands that list only chickpeas, water, and salt as ingredients. Many canned chickpeas also include calcium chloride (a firming agent) and/or disodium EDTA (a preservative used to maintain colour, texture, and prevent oxidation). While these additives are safe for dehydration, they may slightly affect the texture and rehydration process. Rinsing the chickpeas thoroughly can help remove much of these agents, though small amounts may remain.
How to dehydrate chickpeas
Basic Steps:
- Cook chickpeas (or use canned)
- Rinse, drain and disperse chickpeas on a mesh lined dehydrator tray; avoid touching as much as possible to allow air flow
- Place in dehydrator and dehydrate at 135°F for about 8-10 hours
It’s that easy!
Notes:
- A mesh liner is required for chickpeas (otherwise they will fall through the trays)
- Dehydrating times may vary (the water content in the chickpeas, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Â
How do you know when chickpeas are fully dehydrated?
Chickpeas will be dry to the touch and quite stiff. They’ll be hard to break, but the outer layers will slightly crumble and the core will be softer than raw dried chickpea.Â
Jar test: If eager, you can place your chickpeas in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the chickpeas become soft or tacky) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate chickpeas. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
65%
The mass and weight of chickpeas decrease by about 65% once dehydrated.
Ex. 1 cup of cooked or canned chickpeas
- Pre-dehydrated:Â 160g | 1 cup
- Dehydrated: 54g | 1/2 – 3/4 cup
Check out our shop!
A collection of handy knick-knacks to elevate your outdoor cooking experience
How to store dehydrated chickpeas:
Here are some tips to help you maximize the shelf life of your dehydrated chickpeas:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, chickpeas should have a shelf life of several years.
Â
Some of our recipes with dehydrated chickpeas
Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated chickpeas:
Dehydrated chickpea to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated chickpeas:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup boiled water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.
FAQs
Can I use canned chickpeas?
Yes, you can dehydrate canned chickpeas! Whenever using canned ingredients, always check the label. Choose brands that contain only chickpeas, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process)
Can I use an oven to dehydrate chickpeas?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Chickpeas need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the chickpeas or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Chickpeas
Dehydrating chickpeas is an excellent method for preserving leftover cooked chickpeas, creating quick-cooking chickpeas for dried meals, or making your own chickpea flour.
Notable Equipment
- 1 Dehydrator
Ingredients
- 1 cup chickpeas, canned or cooked
Instructions
- 1. Cook and drain chickpeas (or drain and rinse from a can)
- 2. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid touching)
- 3. Place in dehydrator and dehydrate at 135°F for about 8-10 hours
Notes
- A mesh liner is required for chickpeas
- Dehydrating times may vary (the water content in the chickpeas, as well as the humidity and altitude of where you live in impact the time)
- Using canned chickpeas: Ideally, choose brands that list only chickpeas, water, and salt as ingredients. Many canned beans also include calcium chloride (a firming agent) and/or disodium EDTA (a preservative used to maintain colour, texture, and prevent oxidation). While these additives are safe for dehydration, they may slightly affect the texture and rehydration process. Rinsing the chickpeas thoroughly can help remove much of these agents, though small amounts may remain.
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
