Name: Chocolate-Covered Chickpeas (3 Ingredients) Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 can Canned Chickpeas (400 ml / 15 oz); 3/4 cup Dairy-Free Dark Chocolate Chips; 1 teaspoon Coconut Oil (or oil of choice like canola, avocado oil); 1/2 teaspoon Sea Salt

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Introduction

Chocolate-covered chickpeas make a delightful and healthy snack packed with protein and a touch of sweetness. With just three main ingredients, this easy recipe offers a crunchy, chocolaty treat perfect for any time of day.

The image shows clusters of round, puffed cereal heavily coated in dark chocolate, forming rough, bumpy shapes. These chocolate-covered clusters rest on a white plate with faint black star patterns, with one cluster in front and one slightly blurred behind it. In the background, there is a white bowl filled with more of the same chocolate clusters. The setting includes a white marbled surface and a soft red cloth softly blurred in the back left, giving a warm contrast to the dark chocolate and white dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can canned chickpeas (400 ml, 15 oz)
¾ cup dairy-free dark chocolate chips
1 teaspoon coconut oil (or oil of choice like canola or avocado oil)
½ teaspoon sea salt (optional)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Use the convection mode if available for faster roasting, but conventional mode works fine too.
Step 2: Drain and rinse the chickpeas under cold water using a sieve. Shake the sieve to remove excess water, then spread chickpeas on a baking sheet lined with parchment paper.
Step 3: Gently rub the chickpeas with a clean towel or paper to remove some moisture. Let any peeling skin remain; it can be removed later.
Step 4: Bake for 50 minutes, stirring every 20 minutes with a wooden spoon to roast evenly. Chickpeas should become hard, smaller, dry, and crispy. Test by tasting—if still soft, bake longer.
Step 5: Remove chickpeas from the oven and allow to cool on the baking sheet while melting the chocolate.
Step 6: Melt chocolate chips and coconut oil together in a large saucepan over low heat, stirring constantly until smooth.
Step 7: Remove from heat, stir in sea salt if using, then add the roasted chickpeas. Mix until all chickpeas are well coated.
Step 8: Drop tablespoon-sized clusters onto a plate lined with lightly oiled parchment paper, spacing them apart.
Step 9: Freeze the clusters for 10 minutes to set the chocolate.
Step 10: Once set, remove clusters from parchment and store in an airtight container in the fridge for up to one week.

Tips & Variations

For extra crunch, roast chickpeas until they are very dry and crispy before coating with chocolate.
Try adding a sprinkle of cinnamon or chili powder to the chocolate for a unique flavor twist.
Use different types of chocolate chips like milk or white chocolate depending on your preference.
Ensure chickpeas are thoroughly dried after rinsing to avoid soggy clusters.

Storage

Store the chocolate-covered chickpea clusters in an airtight container in the refrigerator for up to one week. To serve, allow them to come to room temperature for a few minutes or enjoy straight from the fridge. Avoid storing at room temperature to prevent chocolate melting.

How to Serve

The image shows three irregularly shaped clusters of dark chocolate-covered nuts or cereal pieces, placed on a small white plate with a subtle pattern. The clusters have a glossy texture and are bumpy due to the individual round nuts or pieces coated in chocolate. Behind the plate, there is a partial view of a white bowl filled with more clusters of the same texture and color. The background features a white marbled surface with a soft focus, and a red cloth detail is faintly visible in the upper left corner. The image has soft natural lighting highlighting the shiny chocolate texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas without rinsing?

It’s best to rinse canned chickpeas to remove excess salt and canned flavor, which improves the final taste and texture of the roasted chickpeas.

What if I don’t have coconut oil?

You can substitute coconut oil with any neutral or mild-flavored oil like canola, avocado, or even light olive oil. This helps the chocolate melt smoothly and coat the chickpeas evenly.