Mustard & Oregano 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


  • 1 cup cooked or canned chickpeas, drained
  • 2 tbsps mustard
  • 2 tbsps dried oregano
  • 1/4 cup water
  • Sprinkle of mustard powder (optional – to use right before putting in dehydrator)


  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. 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!


  • 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 
  • 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: 142 kcal  Protein: 7.5g  Carbs: 24g  Fat: 2g Fibre: 7.5g

 Sugar: 4g Sodium: 88mg Saturated Fat: 0g  Cholesterol: 0mg 

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