Chocolate Chickpea Bark

5 from 1 vote

This chocolate chickpea bark turns roasted chickpeas into a crunchy, chocolate-coated treat you'll want to make again and again.

Prep Time10

Cook Time25

Chill Time.1 15

Course: Dessert, Snack

Cuisine: American, Mediterranean

Servings:

Calories: 132kcal

1 400 gram / 15 ounce can chickpeas, drained and rinsed, about 240 grams (1½ cups) drained
180 grams chocolate or chocolate chips about 1 cup
1 tablespoon smooth peanut butter
28 grams chopped nuts ¼ cup or 1 oz
flaky sea salt optional, for sprinkling

Preheat oven to 220°C (200°C fan) or 425°F. Line a baking tray with parchment.
Drain and rinse chickpeas, then dry thoroughly with a kitchen towel, removing loose skins. Moisture is the enemy of crispness.
1 400 gram / 15 ounce can chickpeas, drained and rinsed,
Spread chickpeas in a single layer on the tray. Roast 20 to 25 minutes, shaking halfway, until dry and lightly crisp.
Cool completely on the tray, uncovered for at least 15 minutes. They'll continue to crisp as they cool.
Melt chocolate in the microwave in 20 second bursts, stirring between each, until smooth (or melt over a pan of barely simmering water).
180 grams chocolate or chocolate chips
Stir the peanut butter into the melted chocolate until combined.
1 tablespoon smooth peanut butter
Add the cooled chickpeas and nuts. Stir gently until well coated.
28 grams chopped nuts
Spread onto a parchment-lined tray or plate in an even layer. Sprinkle with flaky salt, if using.
flaky sea salt
Refrigerate until firm, then break into pieces and serve.

Chocolate: Use one you'd happily eat on its own, it's the dominant flavor.

Crunch: Dry the chickpeas thoroughly before roasting and cool completely before mixing into the chocolate. Both matter more than roast time.

Storage: Fridge up to 1 week, freezer up to 3 months, airtight container.

Nutrition: Calculated using Cronometer, per piece (1 of 12). Dark chocolate and mixed nuts used in the nutrition analysis.