I cook with beans and chickpeas all the time in savory recipes, but never really in sweet. Some of my favorite savory recipes that feature pulses include: Black Bean Breakfast Bowls, Vegetarian Beer Chili, and Thai Basil Veggie Stir Fry. Since 2016 is all about getting uncomfortable…Lin and I decided to get sweet with pulses. Our inspiration for todays recipe comes from one of our favorite snacks –> ROASTED, CRUNCHY, DELICIOUS CHICKPEAS.
I have been OBSESSED with roasted chickpeas lately. Ask Linley, I have like 4 bags in snack drawer at all times plus they make for an excellent travel snack. My personal favorite is Biena Sea Salt Roasted Chickpeas. SO GOOD and such an amazing protein-filled snack! FACT TIME. Did you know…1 cup of chickpeas contains 14.5g protein and 12.5g fiber?! DANGGG. Did you also know that you can get a can of chickpeas for less than a buck? SCORE. This means…you can make ROASTED, CRUNCHY, DELICIOUS CHICKPEAS in your own kitchen for super cheap. This is exactly what we did in today’s recipe.
Chocolate Coconut Chickpea Granola…let’s get married.
Fer serious…I think I found my new granola crush. Is that a thing? Just look at how pretty it is. AND OH SO TASTY.
Let’s check out the ingredient list…
- Maple Syrup
- Rolled Oats
- Slivered Almonds
- Unsweetened Coconut
- Coconut Oil Dark Chocolate Chunks
- Sea Salt
This is a two part recipe. The first part requires you to roast your chickpeas on a higher heat separate from the rest of the recipe so that you can get them nice and crunchy. Don’t forget to season with maple and cinnamon. The KEY to this is removing as much moisture from the chickpeas as possible. DO NOT SKIP THIS PART. I REPEAT. DO NOT SKIP THIS PART. Once your chickpeas are done, slow cook the granola so that it gets slightly crunchy and golden brown. Let it cool and then mix in the chickpeas and dark chocolate chunks and you’re good to go.