Chocolate Chickpeas – vegan gluten-free protein snack

Let Me Tell You About Chocolate Chickpeas!

Okay, okay, hear me out—chickpeas and chocolate! I know when I first told my mates about this, there was a lot of eyebrow-raising (my gran actually laughed, but she came around later). First time I made these was one very rainy Saturday when I just wanted something chocolatey, but I also felt like I should pretend to be healthy. The result? Chocolate chickpeas were born. My kitchen was a disaster zone (chocolate everywhere except where I wanted, classic), but the taste? Little crunchy nuggets of joy! And yeah, I probably licked the bowl. I’m not proud, but also, I kinda am.

Why This Recipe Is A Keeper

I whip these up when I want a snack that doesn’t wreck my plans to eat, y’know, somewhat healthy. My family legit goes bonkers over them—as in, I have to hide a stash or they’re all gone before I’ve had two. They’re great for road trips, packing in little tubs for work, or just nibbling to keep your hands busy while binge-watching TV (honestly, that’s the real reason sometimes). Plus, I used to really struggle with finding snacks that didn’t taste like cardboard. These are actually delicious—and I don’t say that about many “healthy” snacks, trust me.

What You’ll Need (But You Have Choices!)

• 1 can (400g) chickpeas, drained & rinsed (sometimes I cook dried ones, but let’s be real—canned means snack now)
• 2 tbsp maple syrup (agave works too, sometimes I’m out and just use regular golden syrup—don’t tell the food police)
• 1/2 cup (about 80g) dairy-free chocolate chips (I’ve melted a bar in a pinch, and once even used dark chocolate with sea salt—game changer)
• 1/2 tsp vanilla extract (my grandmother always insisted on using the expensive kind, but honestly any will do)
• Pinch of salt (this one’s more important than you think!)
• Optional: 1-2 tbsp cocoa powder for dusting (my friend swears by cinnamon too—just a smidge!)

What To Do—Don’t Worry, It’s Not Fussy

1. Start by spreading the chickpeas out on a tea towel—give them a little rub to dry them off. Don’t stress if their skins come off. Actually, I kinda like them in there. Toss em into a bowl.
2. Drizzle the maple syrup over and mix, so all the chickpeas get a shine. I sometimes get lazy and just swirl em around in the can (saves washing up).
3. Spread your sticky chickpeas onto a baking tray lined with some baking parchment. Now, bake at about 200°C (400°F) for 20–25 mins until they’re kind of crisp. Don’t worry if some pop—mine always do and it’s become expected at this point. This is where I usually sneak a first taste, but try not to burn your mouth like I did last time.
4. While those cool (if you can stand waiting), melt your chocolate chips. I’m supposed to say “use a double boiler,” but honestly the microwave does just fine if you stir every 30 seconds so you don’t end up with weird chocolate lumps.
5. Once the chickpeas are cool, tumble them into the molten chocolate. Add your vanilla and salt here; give them a good stir. If it looks odd or you worry you broke something—they always look a bit gloopy so just carry on, it’ll all work out in the end.
6. Fish out the chocolatey chickpeas with a fork or spoon (or honestly, your hands if you’re a bit impatient, but it gets messy!). Arrange them back on the tray, and maybe dust with cocoa powder or whatever funky spice you’re feeling brave enough to try.
7. Let them set in the fridge for 30 mins—though I’ve eaten them straight from the tray when impatience wins, just so you know.

Bits and Bobs I’ve Learned (The Hard Way)

• If you don’t dry those chickpeas properly, the chocolate won’t stick right. Been there, eaten that mess.
• Don’t skimp on the salt. It sounds odd but it really makes the chocolate pop (or whatever the fancy folks say).
• Using too much syrup gets you sticky clumps. Didn’t love that.

How I’ve Tried (Some Failed) Variations

• With peanut butter stirred into the chocolate: delicious, like Reese’s in a new suit.
• Once I tried white chocolate and—honestly—not my cup of tea. Tasted a bit too sweet for my liking. Maybe you’d like it?
• Adding toasted coconut was a happy accident—the bag tipped in, but it worked!

What You’ll Need (And What If You Don’t Have…)

You’ll want a baking tray, a bowl, and something to melt chocolate (even just a saucepan if you’re careful). If you don’t have a microwave, just stick a bowl over a pot of simmering water (that’s not cheating, that’s resourceful!). I have sometimes just used a fork to stir everything up—I think that counts as “equipment,” right?

How To Store ‘Em (If They Last That Long)

Technically, you can pop these in an airtight container and they’ll stay fresh for maybe three days. Honestly though, mine never last more than a day before everyone sniffs them out and they disappear. The one time they lasted longer, I actually thought they tasted a bit better the next day, with that extra crunch.

How To Serve (Or Just Eat Over The Sink…)

I throw these on yogurt, or top my morning porridge with them if I’m feeling fancy. My niece likes them sprinkled on ice cream (which is, honestly, just genius). But most of the time? Straight from the tray with a cup of tea, proper Brit style.

Lessons Learned – Pro Tips

• Don’t try to rush the cooling—the chocolate just slides off hot chickpeas and it’s a mess. Found that out the hard way.
• If you skip the parchment, you’ll be prying these off the tray. Much swearing later, I always remember the parchment now.
• Don’t use too thick a layer of chocolate or everything just clumps. Although, the chocolatey lumps are still yum; they’re just not pretty.

Real Questions I’ve Gotten (with Real Answers)

• Are chickpeas actually good with chocolate? You’re probably skeptical, and that’s fair! They’re surprisingly nutty and crunchy after baking—seriously, try at least one batch before you decide.
• Do I have to bake the chickpeas first? Yes, or they taste a bit like…well, hummus gone rogue. Baking’s worth it.
• Can I use honey? Yeah, but then it’s not vegan! Tastes almost the same though—I’ve tried it when I was out of maple syrup (shh).
• What’s the protein content? Err…I don’t count grams, but chickpeas are loaded. Good for the muscles, right?
• Can kids help? Absolutely! My nephew called dipping them into chocolate “magic,” though he mostly just sampled them mid-way.

Digression: I once took these to a picnic and a squirrel tried to steal them—just goes to show, everyone (human or otherwise) loves a salty-sweet snack. That’s got to count for something.