Crispy Roasted Chickpea Jhal Muri with Cereals and Peanuts
This Bengali-inspired snack mix combines crispy roasted chickpeas with crunchy cereals, fresh vegetables, and a tangy curry-mustard dressing. Traditional jhal muri gets a modern twist with Kix and Fiber One cereals replacing the usual puffed rice. The contrast of textures - from the roasted chickpeas and peanuts to the fresh cucumber and cilantro - creates an addictive snack perfect for parties or afternoon munching. Serve immediately to maintain the satisfying crunch.
Ingredients
- 1 14 ounce can chickpeas, drained and rinsed
- 1 tablespoon curry powder
- 2 teaspoons mustard
- 2 tablespoons olive oil
- 2 lemons, juiced
- 1 cucumber, diced
- 7 green chiles, diced
- 1 red onion, diced
- 1 bunch cilantro, chopped
- 2 cloves garlic, grated
- 1 ½ cups Kix cerealpuffed rice1:1traditional
Traditional jhal muri uses puffed rice
- 1 ½ cups Fiber One original bran cereal
- 1 ½ cups roasted peanuts
- salt, to taste
- black pepper, to taste
Instructions
- 1
Strain and rinse the chickpeas then remove thin shells and pat dry
- 2
Toss chickpeas with olive oil and salt then spread on baking sheet
- 3
Roast at 325°F for about 45 minutes until fully dried and crunchy
- 4
Mix curry powder, mustard, oil, and lemon juice then season with salt and pepper
- 5
Dice cucumber, green chiles, and onion then mix in large bowl with cilantro
- 6
Grate garlic into vegetable mixture and season lightly with salt
- 7
For each serving, mix cereals, peanuts, and roasted chickpeas in bowl
- 8
Add vegetable mixture and toss with dressing until well coated
- 9
Serve immediately before cereal becomes soggy
Tips
Remove chickpea shells for better texture and crunch after roasting.
Adjust green chile amount based on heat preference - seeds add extra spice.
Have all components ready before mixing to prevent cereals from getting soggy.
Good to Know
Store components separately - roasted chickpeas up to 1 week in airtight container, dressing up to 3 days refrigerated. Assemble just before serving.
Roast chickpeas and prepare dressing up to 2 days ahead. Dice vegetables same day for best texture and flavor.
Serve immediately after mixing to maintain crunch. Provide spoons for easy eating.
Common Mistakes
Don't skip removing chickpea shells or they won't get properly crispy
Don't assemble too early or cereals will become soggy and lose their crunch
Substitutions
Nut-Free Alternatives
General Alternatives
Traditional jhal muri uses puffed rice
For authentic preparation
FAQ
Can I make this without roasting the chickpeas?
Yes, but the texture won't be as satisfying. Try using canned chickpeas drained and patted very dry, or substitute with store-bought roasted chickpeas for convenience.
How long will this keep once assembled?
Best eaten immediately. The cereals start getting soggy within 10-15 minutes of mixing with the dressing, losing the signature crunch that makes this snack special.
Can I freeze the roasted chickpeas?
Yes, roasted chickpeas freeze well for up to 3 months. Thaw at room temperature and re-crisp in a 300°F oven for 5 minutes before using if needed.