Chickpeas are an ancient legume that originated in the Middle East and Mediterranean regions. They are a nutritious, cultural, and functional superfood, ideal for vegetarians, fitness enthusiasts, and those who follow a healthy diet. Whether used in traditional stews, modern plant-based meats, or convenient snacks, chickpeas meet a variety of needs with their high protein and fiber content. To extend their shelf life and preserve their nutrients, we often use a chickpea drying machine for drying treatment.
Why dry chickpeas?
Extend shelf life and prevent mold
Fresh or cooked chickpeas have high moisture (about 60–70%), which makes them prone to growing mold and bacteria (like aflatoxin). After drying, the moisture drops below 10%, stopping microbial growth. Dried chickpeas can be stored at room temperature for 1–2 years, while undried ones last only 3–5 days. This is how supermarkets sell dried chickpeas and crispy snack chickpeas.
Improve taste and texture
Low-temperature drying (60–80°C) lets water slowly evaporate, making chickpeas crispy and great for snacks.
Easier to process and transport
Drying reduces the weight by about 60% and makes chickpeas smaller, which lowers storage and shipping costs.
Keep the nutrients
Drying helps keep important nutrients like protein (20–22%), fiber (12–17%), and minerals (iron, magnesium, zinc).
If not dried, chickpeas can only be stored by canning or freezing—both are expensive. Drying is an essential process for both traditional food storage and modern healthy snack production.
How to dry chickpeas?
Pre-treatment (Soak or Boil)
Soak dry chickpeas in cold water for 8–12 hours (or hot water for 2–3 hours) until they swell and soften. Or boil them for 15–20 minutes until half-cooked.
Drain the water
Use a strainer to drain them well, or pat dry with kitchen paper to reduce drying time.
Lay them on trays
Spread chickpeas in a single layer on the drying tray. Don’t stack them.
If making seasoned snacks, lightly spray with oil and sprinkle with salt or chili powder at this step.
Set temperature and time
Dry at 60–70°C (140–160°F) for 6–8 hours. Turn the chickpeas once or twice during drying.
How to choose a chickpea drying machine?
For small-scale and low-budget:
If you have a limited budget, small production needs, want to keep a more natural taste, and are not in a rush, a phòng làm khô is a good choice.
For fast drying and crispy snacks:
If you need quick drying with sterilization, are producing ready-to-eat crispy chickpeas, and require short drying time with large-scale production, then a máy sấy vi sóng is more suitable.
Applications of chickpea drying machines
These machines are widely used in homes, small workshops, food factories, and farms.
We can recommend the best machine and solution based on your actual needs. Feel free to contact us for more details.
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