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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!

CourseSnacks
Prep Time 5 minutes
Total Time 10 hours 5 minutes
Servings 3 cups
Author Lindsey Dietz

Ingredients

Ranch

Cinnamon + Sugar

Salt + Pepper + Turmeric

Instructions

  1. Once the chickpeas are cooked, drain the cooking liquid and rinse the chickpeas very well.
  2. Spice blends above will flavor 3 cups of cooked chickpeas, so if you plan to make more than one flavor, portion them out.
  3. For all flavors, mix the dried spices/seasonings together first in a small bowl or ramekin.
  4. Toss 3 cups of sprouted chickpeas with 1 tablespoon of olive oil.
  5. Sprinkle on the pre-mixed seasoning blend of choice.
  6. Toss to coat.
  7. Spread the seasoned chickpeas in an even layer on dehydrator trays. Line with parchment, if desired.
  8. Dehydrate at 150 degrees Fahrenheit for 10 hours, or until totally dry and crisp. I use this dehydrator.
  9. Transfer to an airtight storage container and store in a cool location.