Chocolate Covered Chickpeas

5 from 49 votes

These sweet and salty chocolate covered chickpeas transform 4 budget-friendly ingredients into an addictively crunchy treat. It's the perfect dairy-free, high-protein, high-fiber, gluten-free, and feel-good snack!

Prep Time15

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: pieces

Calories: 149kcal

Author: Lauren Bossi

Equipment

Ingredients

1 (15-ounce / 425 g) can garbanzo beans rinsed and drained
1 teaspoon olive oil
Dash of sea salt
1 cup (170 g) vegan semi-sweet chocolate chips

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Pat the garbanzo beans dry with a towel or paper towel. You want them as dry as possible before roasting.
In a medium bowl, toss the garbanzo beans with the olive oil until evenly coated.
Spread them out on a baking sheet and sprinkle with salt.
Bake for 30 minutes, then test them for crispiness. If they’re not crispy enough, keep baking in 5-minute increments.
Set the roasted garbanzo beans aside to cool.
While they cool, melt the vegan chocolate chips in a double boiler, or in the microwave in 45-second increments, stirring in between, until smooth.
Combine the melted chocolate with the chickpeas in a bowl.
Transfer to an 8x8-inch baking pan and spread evenly, about ¼ inch thick, or as thick as a chickpea is tall.
Freeze until completely solid.
Break the bark into pieces.

Video

Notes

Use good quality vegan chocolate: It’s the dominant flavor, so choose well and take the time to melt it properly.
Use cooked chickpeas: I use canned. You can cook them yourself, if preferred, but don’t attempt it with raw or soaked chickpeas.
For the crispiest chickpeas: Make sure to pat them thoroughly dry. Moisture can lead to steaming rather than becoming crispy. Also, monitor them. If they brown too quickly while remaining soft, drop the temperature by 10 to 15 degrees and continue to roast.
To save time: Use packaged, roasted chickpeas (plain or lightly salted).

Nutrition