Crunchy Sprouted Chickpea Snacks — 3 Ways!
These Crunchy Sprouted Chickpea Snacks are perfect for road trips, picnics, school lunches, or just on-the-go snacking! They’re gluten-free and grain-free, making them fit nicely with restricted or even vegan or vegetarian diets.
If eating ranch-flavored and chili-lime flavored Corn Nuts® doesn’t bring back some nostalgic road trip memories for you, I don’t know what will.
My childhood road trips always involved a stop at some gas station along the way to fill up and let everyone choose some car snacks. My parents didn’t pack a cooler of homemade snacks! No way… it was gas station sodas with Corn Nuts®, candy bars, and Fun Dip®. (Remember Fun Dip®?!?!)
We don’t travel much, but when we do, I always spend a few days in advance making healthy, homemade car snacks. Because a road trip without food is no fun AT ALL, am I right?
Crunchy Sprouted Chickpea Snacks
These Crunchy Sprouted Chickpea Snacks don’t have to be reserved for road trips though!
They can go with you anywhere! Think picnics or school lunches. Keep a baggie of them in your purse for a quick re-fuel. Eat them while binge-watching Netflix. Really, anywhere you’d eat Corn Nuts®, you can enjoy these crispy snacks!
Let’s talk about what makes them different…
First of all, they’re sprouted!
Sprouting legumes, like garbanzo beans (aka chickpeas), significantly reduces the amount of phytic acid they contain which means more nourishment for YOU. Most recipes that you’ll find for crunchy chickpeas are made with canned chickpeas. Although convenient, canned beans are notorious for causing digestive upset, like bloating and gas. This is because they haven’t been properly and traditionally prepared through soaking or sprouting first.
Skip the canned beans! It’s worth it to sprout chickpeas yourself! Do a lot at once so you can make it worth your time.
Second, they’re bursting with flavor! I’m giving you 3 flavor options here: ranch, cinnamon + sugar, and turmeric + salt + pepper (gotta make that curcumin bioavailable, right?). Make one or all 3! They’re SO good!
Finally, once you make up a big batch, they’re super convenient!
Because they’re dehydrated, they’ll keep in an airtight container in your pantry for a long time… if you and your family don’t gobble them up in one sitting! (This is the dehydrator I use.)
How To Sprout Chickpeas
Chickpeas are one of the easiest things to sprout, in my opinion. I’ve never had a batch that didn’t sprout or that went bad while sprouting.
First, add 3 cups of dried chickpeas (garbanzo beans) to a glass jar or bowl and cover with water. The container needs to be large enough to allow the chickpeas to expand considerably while soaking. I use a half-gallon wide-mouth Mason jar.
Soak 8 to 12 hours, or overnight.
Next, drain all the water from the chickpeas. If you have a sprouting lid like this for wide-mouth jars, you’ll be able to soak, sprout, and rinse all in the same jar! If not, a colander works just fine.
Leave the chickpeas to sprout, rinsing and draining them every few hours. Within 24 to 36 hours, you should begin to see little white tails. These are the sprouts, and they mean your chickpeas are ready to cook!
You can allow the sprouts to grow some, if you like, but there’s really no benefit in doing so.
Once the sprouted chickpeas are cooked, drain the cooking liquid off and rinse the chickpeas well. Now, it’s time to season those babies, dehydrate them, and make some Crunchy Sprouted Chickpea Snacks!
Crunchy Sprouted Chickpea Snacks — 3 Ways!
These crispy snacks totally resemble Corn Nuts® — but they're much healthier! Sprouted first to reduce phytic acid, chickpeas are coated in the seasoning blend of your choice (ranch, cinnamon + sugar, and/or salt + pepper + turmeric) then dehydrated for a fun and nourishing snack!
Cinnamon + Sugar
- Once the chickpeas are cooked, drain the cooking liquid and rinse the chickpeas very well.
- Spice blends above will flavor 3 cups of cooked chickpeas, so if you plan to make more than one flavor, portion them out.
- For all flavors, mix the dried spices/seasonings together first in a small bowl or ramekin.
- Toss 3 cups of sprouted chickpeas with 1 tablespoon of olive oil.
- Sprinkle on the pre-mixed seasoning blend of choice.
- Toss to coat.
- Spread the seasoned chickpeas in an even layer on dehydrator trays. Line with parchment, if desired.
- Dehydrate at 150 degrees Fahrenheit for 10 hours, or until totally dry and crisp. I use this dehydrator.
- Transfer to an airtight storage container and store in a cool location.
Try All These Nourishing Snacks, Too!
- Tiger Nut Trail Mix
- Spicy Chipotle Kale Chips
- Sprouted Hummus with Kale & Chives
- No-Jello Chocolate Pudding Cups
- Salted Caramel, Chocolate, & Pecan Shake