1.5cupscooked or canned chickpeasapprox. 15 ounce can
1cupvegan chocolate chips
⅛teaspoonsea saltoptional
course salt for sprinklingoptional
Instructions
Preheat the oven to 425℉/218℃ convection bake and line a baking sheet with parchment paper.
Arrange your chickpeas in a single layer on the tray and bake them for 15 minutes, then shake or mix them around and bake another 10-15 minutes until crispy.
In the last 5-10 minutes of baking the chickpeas, melt the chocolate in a double boiler. (If you don't have one, use this method.)
Then add the ⅛ teaspoon of salt to the melted chocolate, stir, and add the roasted chickpeas. Stir to evenly coat them.
Use a small cookie scoop or a tablespoon to spoon clusters of the chocolate chickpeas back onto the same baking sheet. (You should get about 16 clusters.)
Now, sprinkle the clusters with the coarse salt (if using it) while the chocolate is still in a melty state so the flakes stick to the clusters. Then refrigerate the tray for at least one hour to harden and solidify the chocolate again before enjoying.