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–+ servings

Curry Dill 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
  • 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
Keywords: dehydrated recipe, protein

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