It is no shock to anyone after seeing my Instagram account and watching my daily stories that I am granola OBSESSED. I have over 16 types of granola currently in my kitchen. And yes, I love each and everyone equally.
I like having a mix of grain-based granola, grain-free granolas, etc. on hand. That way I can switch things up easily and really never get bored. I have buckwheat granolas, oat granolas, nut-based granolas and I keep them either in the fridge or the pantry. I personally prefer to store all granola in the fridge after it has been opened since the ones I eat are made with such simple and fresh ingredients, they tend to go bad quickly. I also live for a granola with a crunch and the coldness ensures that crunchy texture.
One type of granola I have never in my life seen or heard of is chickpea granola. Which to be honest, is pretty shocking to me since roasted chickpeas are all the rage. I am all about them chickpeas and eat different sources of them everyday from hummus to roasted ones to making chickpea salads or falafel burgers.
It is a solid bang for your buck when you eat chickpeas too. Pulses in general (basically chickpeas, dry peas, lentils, beans) are delicious, protein-packed, sustainable foods. I love the added fiber and protein I get from eating pulses like chickpeas and when I wasn’t eating meat, this was so key.
A few months ago the Pulses team invited me to a cooking class here in NYC and we got to make the most delicious and creative recipes with a professional pulses chef. It was so amazing and cool to see how many uses there are for chickpeas and how to incorporate them in our eats.
Because pulses are so nutritious, I am doing my best to eat more healthfully just be adding pulses into my diet. It is so much easier than you think to get half-cup serving of pulses into your eats. There are so many delicious recipes (like this granola) that you least expect to have beans or anything in them.
Anyone remember those Brownie Truffles? Because those are still making me drool. Whip them up after this Dark Chocolate Sea Salt Grain-free Chickpea Granola. The perfect mix of sweet, salty and a CRUNCH.
WHAT YOU NEED
Chickpeas (I used dry chickpeas then soaked them not canned!)
- You can absolutely use canned chickpeas for this, just make sure they are totally dried and don’t have a lot of wetness on them before roasting
- Any nut butter can work for this (just make sure it is natural and oily, not too thick as it won’t be as good)
- This recipe freezes very well so since it makes a big batch, leave in fridge for a week or freezer for months!
Dark Chocolate Sea Salt Grain-free Chickpea Granola
- Prep Time: 10 mins
- Cook Time: 60 mins
- Total Time: 1 hour 10 mins
- Yield: 3-4 cups 1x
- Category: grain-free, dairy-free, gluten-free, vegan, low-sugar
- Cuisine: breakfast, granola
- 1 cup chickpeas (I soaked 1 cup of DRY chickpeas overnight so ended up being more)
- 1/2 cup raw pumpkin seeds
- 3/4 cups slivered almonds
- 1/2 cup coconut shreds
- 1/4 cup coconut flour
- 1 tablespoon cinnamon (divided)
- 1/4 cup creamy almond butter
- 4 tablespoons coconut oil
- 1 tablespoon cacao powder
- 1/2 cup chocolate chunks
- Sprinkle of sea salt
- Preheat oven to 400 degrees
- Combine chickpeas with 1 tablespoon coconut oil and 1/2 tablespoon cinnamon and mix well
- Line a baking tray with parchment paper and add coated chickpeas
- Bake in oven for 25-30 minutes (don’t over cook because we are baking again with granola!)
- Let the chickpeas cool a bit then begin making granola
- Preheat oven to 325 degrees
- Add roasted chickpeas, pumpkin seeds, silvered almonds, coconut shreds, and coconut flour in large bowl and mix
- In a small saucepan, add coconut oil and almond butter. Warm over medium heat for 2-3 minutes to combine
- Remove from heat and stir in cacao powder
- Immediately pour over the dry ingredients and stir to combine until everything is fully covered
- Arrange on a large baking sheet and spread into an even layer
- Bake for 20 minutes, then remove from oven and then turn the pan to bake more (try to not shake the pan so it stays chunky!)
- Bake about 10 minutes or so more, watching carefully as to not let it burn.
- Let cool completely, then add in chocolate chunks and sprinkle sea salt on top
Thank you USA Pulses & Pulses Canada for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!