Chocolate-Covered Roasted Chickpeas Recipe
Crispy roasted chickpeas coated in rich dairy-free dark chocolate, lightly salted for a perfect sweet and savory snack that’s vegan, gluten-free, and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Approximately 20 chocolate-covered chickpea clusters 1x
- Category: Snack
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Roasted Chickpeas
- 1 can Canned Chickpeas (400 ml, 15 oz can)
Chocolate Coating
- 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
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Using convection mode is recommended for faster roasting, but conventional mode will work as well.
- Prepare Chickpeas: Open the can of chickpeas, drain through a sieve and rinse them under cold water. Shake well to remove excess water, then transfer chickpeas onto a large baking sheet lined with parchment paper.
- Dry Chickpeas: Gently rub the chickpeas with a clean towel or absorbent paper to remove some moisture. Some skins may peel off; leave them on and remove later if needed.
- Roast Chickpeas: Bake chickpeas for 50 minutes, stirring with a wooden spoon every 20 minutes to ensure even roasting. The chickpeas should become hard, dry, smaller, and crunchy when done. Test by eating one to confirm crispiness.
- Cool Chickpeas: Remove from the oven and allow chickpeas to cool on the baking sheet while you melt the chocolate.
- Melt Chocolate: In a large saucepan over low heat, melt the dairy-free dark chocolate chips with coconut oil, stirring constantly until fully melted and smooth.
- Combine Chickpeas and Chocolate: Remove the saucepan from heat, stir in sea salt and the roasted chickpeas until all are evenly coated with chocolate.
- Form Clusters: Using a spoon, scoop 1 tablespoon of the chocolate-covered chickpeas onto a plate lined with a lightly oiled piece of parchment paper. Leave about half a thumb space between each cluster.
- Set Chocolate: Place the plate in the freezer for 10 minutes to allow the chocolate to set firmly.
- Store: Remove clusters from parchment paper and store in an airtight container in the fridge for up to 1 week.
Notes
- Using convection mode in the oven enhances roasting by circulating air evenly, but conventional ovens work fine with longer baking time.
- Make sure chickpeas are completely dry before roasting to achieve maximum crispiness.
- You can substitute coconut oil with other mild-flavored oils such as canola or avocado oil.
- Store the chocolate-covered chickpeas in the refrigerator to keep the chocolate from melting at room temperature.
- This recipe is naturally vegan, gluten-free, and dairy-free, perfect for various dietary restrictions.
Keywords: chocolate-covered chickpeas, roasted chickpeas, vegan snack, gluten-free snack, dairy-free, healthy snack, crunchy chickpeas
