Chocolate covered chickpeas balance crunchy dry roasted chickpeas with smooth dark chocolate for a tasty nut-free snack or treat. These easy 3-ingredient clusters take very little hands on time to make.
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Those who know me already know, my two favorite foods are chickpeas and chocolate. So, this simple vegan snack is a no-brainer!
Chickpeas have a relatively neutral flavor making them super versatile to use in savory and sweet recipes. Plus, they add protein and fiber.
Instead of blending chickpeas to make fudgy chickpea brownies or cookie dough dip, in this recipe they're oven roasted and coated in dark chocolate.
It's hard to find allergy-safe treats with a nut allergy. Once I find a chocolate brand that I trust and tastes great, I get creative.
When I'm not combining my favorite chocolate with popped quinoa to make chocolate quinoa bars, I'm probably making these chocolate chickpea clusters!
Ingredient Notes
You will need these simple ingredients to make chocolate chickpea clusters:
This recipe uses a can of chickpeas, which is about 1 ½ cups if you cook the chickpeas from dried. Unlike with dark chocolate hummus, you don’t have to peel the chickpeas. But if they fall off while drying, you can discard them!
I like to use dark chocolate to coat the roasted chickpeas, but you can use any type of chocolate.
Adding a touch of canola oil when you melt the chocolate helps it stay smooth and keeps it from getting too thick when you coat the chickpeas.
While optional, a sprinkle of coarse Himalayan sea salt with dark chocolate chickpeas is delicious! Make sure to add it before the chocolate hardens.
The recipe card below includes the full list of ingredients + instructions.
How to Make Chocolate Covered Chickpeas
- Rinse your chickpeas. Pat them dry to get that ideal crunch (or else you'll steam them!)
- Dry roast the chickpeas until crispy. You can use the oven or air fryer.
Short on time? Skip the first steps and buy prep-packaged roasted chickpeas! Lightly salted is fine, just make sure they aren't spiced.
- Melt chocolate with oil until it's a smooth, pourable consistency.
- Mix roasted chickpeas with melted chocolate.
- Dollop clusters of chocolate chickpeas onto parchment paper. I like to keep them mounded.
- Add a sprinkle of sea salt, if desired. Chill the chickpea clusters in the fridge to allow the chocolate to harden.
Top Tips
Too much chocolate makes the clusters difficult to bite into and takes away from the crunchy chickpeas. You want to just coat the chickpeas.
I like to make 6 larger clusters, but you could make them into smaller pieces or a bark.
Up The Protein
To kick up the protein even more, add pumpkin seeds or popped quinoa to the mix. At the end, drizzle sunflower seed butter on top.
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Chocolate Covered Chickpeas
Ingredients
- 15.5 ounce chickpea can about 1 ½ cups
- ⅔ cup dark chocolate chips about 4 ounces
- 1 teaspoon canola oil
Optional Additions
- coarse or flaky sea salt to taste
Instructions
- Drain, rinse, and dry 15.5 ounce chickpea can.
- Dry roast chickpeas directly on a metal sheet pan in the oven at 425°F for 40 minutes, giving them a shake after 20 minutes.
- Remove the chickpeas from the pan and let them cool for a couple minutes.
- Melt ⅔ cup dark chocolate chips with 1 teaspoon canola oil in the microwave in 30 second intervals, stirring in between. This should only take 1 minute in total.
- Mix roasted chickpeas with melted chocolate.
- Dollop about ¼ cup of the chocolate chickpea mixture onto parchment paper to make 6 clusters total.
- Add a sprinkle of sea salt to the chocolate clusters, if desired.
- Chill the chickpea clusters in the fridge for about an hour to allow the chocolate to harden.
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Jess says
I love to keep these on hand as snack. Sometimes I'll add pumpkin seeds and dried cranberry too!