Chocolate Coconut Chickpea Granola – PULSES

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.

Prep: 35 minutesCook: 1 hour 10 minutesTotal: 1 hour 45 minutes
Fat 17 Carbs 33 Protein 7
Yield 12 servings 1x


For the Roasted Chickpeas

  • 1 15 oz can chickpeas
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon

For the Granola

  • 2 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup unsweetened flaked coconut
  • 1/8 teaspoon sea salt
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup
  • 3/4 cup dark chocolate chunks


For the Roasted Chickpeas

  1. Preheat oven to 400ºF.
  2. 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.
  3. 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.

For the Granola

  1. Preheat oven to 330ºF.
  2. In a large bowl, mix together rolled oats, slivered almonds, unsweetened flaked coconut, sea salt, coconut oil, and maple syrup.
  3. 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.
  4. Let cool completely before adding roasted chickpeas and dark chocolate chunks.

Nutrition Facts

Serving Size: 1/12 Calories: 297 Sugar: 15 Sodium: 108 Fat: 17 Carbohydrates: 33 Fiber: 5 Protein: 7
Author: Lee Hersh