Dark Chocolate Sea Salt Grain-free Chickpea Granola

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  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 mins

Yield: 3-4 cups 1x


  • 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


  1. Preheat oven to 400 degrees
  2. Combine chickpeas with 1 tablespoon coconut oil and 1/2 tablespoon cinnamon and mix well
  3. Line a baking tray with parchment paper and add coated chickpeas
  4. Bake in oven for 25-30 minutes (don’t over cook because we are baking again with granola!)
  5. Let the chickpeas cool a bit then begin making granola
  6. Preheat oven to 325 degrees
  7. Add roasted chickpeas, pumpkin seeds, silvered almonds, coconut shreds, and coconut flour in large bowl and mix
  8. In a small saucepan, add coconut oil and almond butter. Warm over medium heat for 2-3 minutes to combine
  9. Remove from heat and stir in cacao powder
  10. Immediately pour over the dry ingredients and stir to combine until everything is fully covered
  11. Arrange on a large baking sheet and spread into an even layer
  12. 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!)
  13. Bake about 10 minutes or so more, watching carefully as to not let it burn.
  14. Let cool completely, then add in chocolate chunks and sprinkle sea salt on top
  • Author: rachel mansfield
  • Category: grain-free, dairy-free, gluten-free, vegan, low-sugar
  • Cuisine: breakfast, granola