Dark Chocolate Covered Chickpeas
These Dark Chocolate Covered Roast Chickpeas have a crunchy texture with rich chocolate flavor! With just three simple ingredients—chickpeas, dark chocolate, and a sprinkle of coarse sea salt—this easy recipe is perfect for whipping up a batch of delicious and satisfying snacks. Whether you're craving something sweet after dinner or need an afternoon pick-me-up, these chocolate-covered chickpeas are the perfect go-to treat.
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Servings: 12
Equipment
- 1 large baking sheet lined with parchment paper
- 1 microwave safe large bowl
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 (14-ounce) can chickpeas
- ½ cup (90 grams) dark chocolate chips or cocolate chunks
- 1 teaspoon flaky sea salt
Instructions
- Roast Chickpeas
- Preheat your oven to 400°F, and line a large baking sheet with parchment paper.
- Rinse and drain a can of chickpeas, then pat them dry thoroughly with a clean dishtowel or paper towels. Removing any loose skins will help the chickpeas roast better.1 (14-ounce) can chickpeas
- Spread the chickpeas in a single layer on a parchment-lined baking sheet.
- Roast for 35-40 minutes, stirring every 10 minutes, until golden and crispy. Let them cool on the baking sheet to maintain crunchiness.
- Chocolate Chickpea Clusters
- In a microwave-safe bowl or using a double boiler, melt the dark chocolate chips or chocolate chunks until smooth. If using a microwave, heat in 20-second increments, stirring in between to prevent burning.½ cup dark chocolate chips
- Once the roasted chickpeas are completely cooled, mix them into the bowl of melted chocolate until fully coated.
- Using a cookie scoop or spoon, drop heaping tablespoons of the chocolate-coated chickpeas onto a parchment-lined tray.
- Sprinkle each cluster with a pinch of sea salt.1 teaspoon flaky sea salt
- Place the tray in the fridge or freezer for 10-20 minutes to allow the chocolate to harden. Once set, enjoy your crunchy chocolate chickpea clusters!
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Notes
- Dry Thoroughly: Ensure the chickpeas are completely dry before roasting to achieve that perfect crunch.
- Cool Before Coating: Let roasted chickpeas cool completely before mixing with melted chocolate; this helps them stay crisp.
- Store in an airtight container for up to 5 days. If stored at room temperature, the chocolate may soften and the chickpeas may lose their crunch. You can freeze them for longer storage, but note that the texture may change slightly after thawing.
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