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Mustard & Oregano Chickpea Snacks
Mustard & Oregano 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
- 2 tbsps mustard
- 2 tsps dried oregano
- ¼ cup water
Instructions
- 1. Cook chickpeas (or drain and rinse from a can).
- 2. In a container, combine mustard, oregano and water. Stir well to combine.
- 3. Add in chickpeas and let marinate for 12 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
- I prefer using dijon mustard, but any mustard will do
- For extra flavour, sprinkle on more oregano and/or mustard powder 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: 142kcalCarbohydrates: 24gProtein: 7.5gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 88mgFiber: 7.5gSugar: 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.
