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
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