Kix™ Jhal Muri
(14 ounce) can chickpeas
tablespoon curry powder
cups Fiber One™ original bran cereal
cups roasted peanuts
Strain and rinse the chickpeas. Remove the thin shell from the chickpeas. Lightly pat dry. Toss in olive oil and salt and lay on a baking sheet. Roast at 325°F for about 45 minutes until fully dried and crunchy.
Mix the curry powder, mustard, oil, and lemon juice. Season with salt and pepper and set aside.
Dice up the cucumber, green chiles (seeds optional), onion, and cilantro and mix in a large bowl. Grate the garlic in and very lightly season with salt. Stir well.
When ready to serve, in each bowl, mix about 1/4 cup of each of the cereals, the peanuts, and the chickpeas. Add in about 1/2 cup of the veggie mixture and stir in a few tablespoons of the sauce. Toss well to coat and eat immediately before the cereal gets soggy.
More About This Recipe
- Jhal muri is an Indian street food that's sort of like a cross between trail mix and a salad.
The trail mix ingredients are things like crunchy chickpeas, puffed rice, and peanuts, and the salad elements are cucumber, chiles, cilantro, and the light curry vinaigrette.
Once I heard about jhal muri and saw how amazing it was, I was instantly hooked. I decided to re-work a jhal muri recipe, taking out some of the harder-to-find ingredients and replacing them with cereal.
This Kix jhal muri recipe came out amazing and was really easy to bring together!
One of the best things about this recipe is the crunchy chickpeas. I only learned about crunchy chickpeas like last week and have already made them several times!
They are a really easy, healthy, and amazing snack. The only annoying part is taking off these pesky chickpea shells. Once you get that behind you, the rest is simple – just coat with some salt and oil, and pop them into the oven!
After about 45 minutes, they are crispy, crunchy, and delicious.
The dressing is simple to make, just mix up these few ingredients.
You don't want to mix the whole thing in a big bowl at once, 'cause the cereal will get soggy. Instead, we mix them up in each bowl. Start with the cereals, peanuts, and chickpeas.
Then load it up with your chopped veggie mix.
A little sauce on top, then stir it up.
The taste and texture of jhal muri is like nothing I ever had before, and once I started eating it, I was forever hooked.
Try out this easy to make easy to find version, but consider yourself warned – you might get addicted!
Dan Whalen wishes he could buy this stuff somewhere near home. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!