Add a pulse protein boost to your homemade granola and add roasted chickpeas. You will love the crunch they give to this Chocolate Coconut Chickpea Granola.
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.
- 1 15 oz can chickpeas
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup unsweetened flaked coconut
- ⅛ teaspoon sea salt
- ¼ cup coconut oil
- ¼ cup maple syrup
- ¾ cup dark chocolate chunks
- Preheat oven to 400ºF.
- Rinse chickpeas under warm water to remove any residue. Then, use paper towel to remove as much water as possible. The best way to do this is to place 2 sheets of paper towel on a large plate with the chickpeas on top and then to place another two pieces on top of that. Use your hands to press the paper towel into the chickpeas. Then, let sit for 30-60 minutes, so that as much moisture can be removed as possible.
- Then, place chickpeas on a baking sheet and roast at 400ºF for 20 minutes. Remove from oven and toss in maple syrup and cinnamon and bake for another 20-25 more minutes or until crunchy.
- Preheat oven to 330ºF.
- In a large bowl, mix together rolled oats, slivered almonds, unsweetened flaked coconut, sea salt, coconut oil, and maple syrup.
- Spread evenly on baking sheet and bake at 330ºF for 15 minutes. Remove from oven and toss. Place back in and bake for an additional 15 minutes.
- Let cool completely before adding roasted chickpeas and dark chocolate chunks.
If you are looking for more pulse inspiration,you should check out PulsePledge.com and sign-up to take the Pulse Pledge with me – a commitment to eating more pulses this year. If you haven’t yet heard, the UN named 2016 the International Year of Pulses, to bring awareness to this nutritious, sustainable, affordable and delicious superfood!
This post is sponsored by USA Pulses & Pulse Canada as 2016 is the Year of the Pulses! I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds.