3-ingredient dark chocolate roasted chickpeas recipe are easy healthy snacks of roasted crunchy chickpeas covered in melted chocolate and sprinkled in coarse sea salt. A high protein-packed snack with only 3 ingredients.
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Why this chocolate covered chickpeas recipe works
- Healthy superfoods - the perfect snack of dark chocolate with rich antioxidants and healthy fats. Chickpeas (garbanzo beans) are high in plant protein and fiber, which may keep blood sugar in check and makes for a great source of protein.
- Only 3 ingredients - chocolate covered roasted chickpeas are made with vegan dark chocolate chips, a can of chickpeas and coarse sea salt. A diet-friendly snack that is vegan friendly, gluten-free, dairy-free, nut-free, refined sugars-free, no coconut oil, and no chickpea flavor from the crispy chickpeas.
- Crunchy, salty, sweet - crispy roasted chickpeas, salty sprinkle of coarse sea salt, semi-sweet from stevia sweetened vegan dark chocolate (I use Lilys brand chocolate, no affiliate). The perfect vegan snack!
These roasted chocolate covered chickpeas make the perfect healthy snacks and are quick and easy to make like my Easy 4-Ingredient Chocolate Bread Banana Chip Loaf, my No Bake Black Bean Chocolate Fudge Brownies or my decadent Matcha Dark Chocolate Mint Cups. Great additions to your easiest chocolate dessert recipes and the best way to make healthy desserts.
Key ingredients and substitutions
- Canned chickpeas - I use a can of chickpeas for this chickpea recipe as it's convenient. If you're making this recipe with dried chickpeas, you'll need 14-ounces of cooked chickpeas.
- Dark chocolate chips - I use Lilys vegan chocolate which is sweetened with stevia. If you prefer milk chocolate, try to find one with less sugar. Substitute with 85 grams of a dark chocolate bar.
- Coarse sea salt - adds a little salty flavor that elevates the chocolate. Substitute with flaky sea salt or Himalayan sea salt in a pinch.
See recipe card for all ingredients and quantities.
Step-by-step how to make chocolate chickpeas
Equipment
- Large baking sheet lined with parchment paper
- Microwave-safe bowl, or double boiler for melting chocolate
- Large bowl and spoon for mixing
- Platter or baking tray lined with parchment paper
- Preheat oven to 400°F in convection mode if possible. Conventional mode may take a little longer to roast. Prepare a large baking sheet with parchment paper.
- Rinse and thoroughly drain chickpeas.
- On a clean dishtowel or paper towel, pat and gently rub chickpeas until very dry.
Note - Remove skins that have come off but don't worry if some skins remain. Much of the moisture hides under the skin.
- Spread chickpeas in a single layer on prepared baking sheet.
- Melt dark chocolate chips.
- Mix until fully coated.
- Roast, stirring every 10 minutes. They are done when golden, crispy and dry outside. 35-40 minutes.
- Add melted chocolate and roasted chickpeas to a large bowl.
- Scoop heaping tablespoons of chocolate-covered chickpea clusters onto a parchment covered dish and sprinkle with a pinch of course sea salt.
- Place dish in fridge or freezer for 10-20 minutes to allow chocolate to set. Enjoy!
Tip - cool chickpeas on baking tray before adding to melted chocolate to keep them extra crunchy.
Expert tips and variations
Extra dry chickpeas - make sure to remove moisture from the chickpeas before roasting. Much of the moisture hides under the skin so remove the skin and pat dry.
Flavor add-ins - try adding 2 tablespoons of chopped nut for more crunch, or an ⅛ teaspoon of peppermint extract for that holiday festive flavor. A ¼ teaspoon of espresso powder in the melted chocolate will deepen the chocolate flavor. You can also add shredded coconut or rice crisp cereal for extra crunch.
Storage - store in an airtight container in the fridge for up to 5 days. The chickpeas will soften slightly as time goes by. If left at room temperature, the chocolate may soften and the clusters may loose their shape.
FAQ
Crispy chickpeas need a long roasting time to get crunchy. It takes anywhere from 30 minutes to an hour to roast chickpeas depending on your oven, and moisture left on chickpeas. Moisture hides under the skin so removing the skin will help to dry them. Sit the towel-dried chickpeas on the counter for 10-20 minutes to further dry before placing in oven. Always taste test chickpeas before removing from oven to find that perfect crunch in the center.
Once the chickpeas are roasted, especially if fairly dry and crunchy, the chickpea flavor does not come through. It tastes more like a crunchy candy bar than chickpeas.
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Recipe
Dark Chocolate Roasted Chickpeas (3-Ingredient)
Equipment
- 1 large baking sheet lined with parchment
- 1 microwave safe bowl
- 1 large bowl
Ingredients
- 1 14-ounce canned chickpeas
- ½ cup dark chocolate chips (I use Lilys vegan chocolate)
- 1 teaspoon coarse sea salt, or flaky sea salt
Instructions
- Roasted chickpeas
- Preheat oven to 400°F in convection mode if possible. Conventional mode may take a little longer to roast. Prepare a large baking sheet with parchment paper.
- Rinse and thoroughly drain chickpeas. On a clean dishtowel or paper towel, pat and gently rub chickpeas until very dry. Remove skins that have come off but don't worry if some skins remain.
- Spread chickpeas in a single layer on prepared baking sheet. Roast, stirring the chickpeas every 10 minutes. They are done roasting when golden, crispy and dry on the outside. About 35-40 minutes. The longer they roast, the crispier they are on the inside.
- Cool on baking sheet.
- Chocolate chickpea clusters
- In a double boiler or microwave-safe bowl, melt dark chocolate chips.
- Add melted chocolate and roasted chickpeas to a large bowl and stir until fully coated.
- Scoop a heaping tablespoon of chocolate-covered chickpeas onto a parchment covered dish. Repeat, leaving a little space between each cluster.
- Place dish in fridge or freezer for 10-20 minutes to allow chocolate to set. Enjoy!
Esther B.
These are so good and so easy to make! Perfect snack for my kids.
Jacqui Wilson
I'm really happy you're kids like the seed bars!