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–+ servings

Coconut Curry Chickpea Snacks

5 from 1 vote
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
Course Snack
Servings 2
Print Recipe Pin Recipe
Prep Time 12 hours
Dehydrating Time 6 hours

Notable Equipment

  • 1 Dehydrator

Ingredients
  

  • 1 cup cooked or canned chickpeas,  drained
  • ¼ cup light coconut milk *see notes
  • 1 tbsp curry powder
  • 1 tbsp finely shredded coconut
  • 2 tbsps water

Instructions

  • 1. Cook chickpeas (or drain and rinse from a can).
  • 2. In a container, combine coconut milk, curry powder, shredded coconut and water. Stir well to combine. 
  • 3. Add in chickpeas and let marinate for 12-18 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

  • It’s best to use light coconut milk as full fat doesn’t dehydrate as well
  • For extra flavour, 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: 159kcalCarbohydrates: 24gProtein: 7.5gFat: 2gSaturated Fat: 2gCholesterol: 0mgSodium: 7mgFiber: 7gSugar: 4.5g
Keywords: dehydrated recipe, protein

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