Back to making Rubens.... Shoprite is loaded with Murphy's brined and They will be further reduced this week.
Be wise enough to walk away from the nonsense around you!
Are the sweet potato and veggies dehydrated? How will you do the lemon juice? You could throw in some sesame seeds too, maybe? If there isn't salt in the spice mix I would add that too. Rather than chick peas, how about red lentils. I find these to be the fastest cooking of the raw pulses (beans, peas, legumes, etc...). I cook them on the trail by bringing to a boil and then letting set in a pot cozy for 15 minutes. Lentils would be appropriate for Moroccan stew, which is what this recipe seems to be like. A lot of time they use both lentils and chick peas. Also I wouldn't give up on the dried chick peas. You could try cooking them the way I do the lentils (bring to boil, steep in cozy). You may get acceptable results. I also get good results with black bean and rice mixes using this method (which have pre cooked dried rice and beans). The trick is getting the liquid right. Too much water is better than too little. My rule of thumb is 150 grams of dry food ingredients for two cups of water. This gives you about 600 calories (assuming your dried food is mostly starch and protein at 4 cal/g). The olive oil bumps up the calories to 800 ish whis is good for a big hungry hiker.