Chocolate covered chickpeas are only 2 ingredients, no bake, and easy to make with roasted chickpeas and melted dark chocolate. This protein-rich snack has a Twix or KitKat crunch, is easy to make ahead, and makes the perfect lunchbox treat or afternoon energy booster.
Open a can of chickpeas (15oz/425gms) . Pour off the liquid and rinse chickpeas in cold water. Spread them on the lined baking sheet.
Bake at 350 degrees F for 45 minutes. Shake the pan once to make sure undersides are also toasted. Crush one chickpea to see if it crumbles - if it is rubbery, return pan to oven for 5-10 more minutes.
Pour chocolate chips in a bowl, and pour HOT chickpeas straight from the oven on top of the chocolate chips, stirring to melt them.If you need to, microwave the bowl in increments of 20 seconds until chocolate is melted enough to stir and coat the chickpeas.
1 can (15oz/425gms) chickpeas, 1 cup chocolate chips
Replace the parchment in the cookie sheet and dollop 1 tablespoon of mixture in rows, with 1 inch separation. Chill in refrigerator for one hour.
They are ready to eat! Store in frig or room temperature, it’s up to you.
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Notes
Swap chickpeas with almonds, cashews, pecans, raisins, walnuts.Be sure the chickpeas are roasted so when you crush them, they crack into crumbs and are not rubbery - if they are rubbery, put them back to roast 5-10 more minutes.If the chocolate chips and chickpeas don't melt thoroughly, add the bowl uncovered into the microwave and microwave at 30 second intervals, stirring in between until all are melted.Chill the clusters uncovered in the refrigerator for a crispy texture.