These Chocolate-Covered Chickpeas are easy, healthy vegan protein snacks easy to make with only 3 ingredients. They are gluten-free, dairy-free, and sugar-free!
These are the best crunchy protein snack ever! We discovered roasted chickpeas covered with dark chocolate on holiday in Australia. We bought some from a supermarket, and since then, I have been obsessed with making them at home!
The great news is, there is nothing easier than making them, and even the kids can be involved in the kitchen. Let’s see what you need to make these.
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Chocolate-Covered Chickpeas
Ingredients
- 1 can Canned Chickpeas - (400 ml, 15 oz can)
- ¾ cup Dairy-Free Dark Chocolate Chips
- 1 teaspoon Coconut Oil - or oil of choice like canola, avocado oil
Optional
- ½ teaspoon Sea Salt
Instructions
- Preheat the oven to 350°F (180°C). I recommend using the convection mode for faster roasting, but the recipe works on conventional mode as well.
- Open the can of chickpea, drain under a sieve and rinse them under cold water. Shake the sieve to remove any water, then place the chickpeas onto a large baking sheet covered with parchment paper.
- Gently rub the chickpeas with a clean towel or absorbent paper to remove a part of the moisture. If some skin peels off of the chickpeas, leave it and remove it later.
- Bake for 50 minutes, making sure you stir them with a wooden spoon every 20 minutes to roast all sides. Keep baking until the chickpeas are hard, smaller in size, very dry and crispy. The best way to test if they are ready is to eat one! If not crunchy and too soft, keep baking.
- Remove from the oven and cool on the baking sheet while you melt the chocolate.
- In a large saucepan, melt the chocolate chips and coconut oil together on low heat. Stir constantly until fully melted.
- Remove the saucepan from heat and stir in salt and the roasted chickpeas.
- Scoop out 1 tablespoon of chocolate-covered chickpeas on a plate covered with a lightly- oiled piece of parchment paper. Repeat this step, leaving half thumb space between each chickpea chocolate cluster.
- When the plate is full, pop in the freezer for 10 minutes to let the chocolate set.
- Remove the plate from the freezer, release the chocolate chickpeas cluster from the parchment paper, and store in an airtight box in the fridge for up to 1 week.
Nutrition
Ingredients and Substitutions
All you need to make this chocolate covered chickpeas recipe are:
- Canned Chickpeas – You must use canned chickpeas for this recipe. Don’t use raw chickpeas. They wouldn’t be soft enough even if you soak them overnight.
- Chocolate – I recommend using dark chocolate, superior to 70% cocoa. Most brands are dairy-free and vegan-friendly. You can also use vegan milk chocolate if you are not a big fan of dark chocolate. Another option is sugar-free stevia-sweetened chocolate chips to keep the sugar low.
- Coconut Oil – or any vegetable or nut oil you like. This is optional, but adding a touch of oil prevents the chocolate from drying out while melting, and it fixes any overheating mistakes.
- Sea Salt – optional, but so much tastier with a pinch of salt!
How To Make Roasted Chocolate-Covered Chickpeas (in Pictures)
More Vegan Protein Snacks
I love to create vegan, vegetarian protein snacks or desserts using chickpeas. It is an easy, cheap way to add proteins to your day, and below I listed some other chickpea recipes you may want to try! They are all made in less than 30 minutes and are delicious plant-based additions to your weekly menu.
Can you suggest how to make yogurt covered chickpeas? I think this is a healthy snack but would like alternatives besides chocolate covered chickpeas if possible. Thanks?
I haven’t tried that yet, I am sorry I can’t recommend yet.
these look yummy, can you air fry the chick peas.
Absolutely! They are even crispier if you do. Air fry at 400F (200C) for 12-15 minutes. Shake basket half way. Taste and keep air frying for a crispier texture if you like.
Hello, can this recipe be made with some sort of nut butter or vanilla essence?
You can absolutely, add vanilla extract or essence in the melted chocolate. However, I wouldn’t add any nut butter or the chocolate won’t firm up very well.
Wow! That’s delicious!!! I used semi sweet chocolate, but I did everything else the same. I’m super happy! Yummmmm
Awesome recipe! Thanks so much for sharing.
I didn’t have a can of chickpeas but was able to cook about 1/2 a cup of dry chickpeas in my instapot for 45minutes on high, which yielded just about 1.5 cups of cooked chickpeas. From there I followed your roasting directions and it came out perfectly.
We loved this recipe and will be making again. Thanks again!
The post says that it’s in an air fryer. Do you have the temperature and time for the air fryer?
Air fry at 180C for 10 minutes or until crunchy
Could you add nuts to the chocolate covered chickpeas?
Yes, as soon as you remove some of the bean to keep the volume right than you will have enough chocolate to cover both- nuts and chickpeas.
Will these work without oil? I don’t buy any. Especially coconut.
Yes, the oil is only used to melt the chocolate
They look great
Excellent. Thanks for posting delicious recipes.