Chocolate chickpea cereal

By the GetYourMacros team · 31 August 2026

Crispy roasted chickpeas coated in a dark cocoa glaze, served with cold soy milk for a high-protein breakfast bowl.

• Time 25 min
• Course Breakfast
• Diet Vegan
• Cuisine Mediterranean
• Allergens soy

Ingredients (1 serving)

• 240 g Canned chickpeas (drained)
• 200 ml Soy drink
• 15 g Unsweetened cocoa powder
• 15 g Maple syrup
• Cinnamon to taste
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. Rinse the canned chickpeas under cold water and pat them very dry with a clean kitchen towel.
3. In a bowl, whisk together the maple syrup, cocoa powder, cinnamon, and a tiny pinch of salt until smooth.
4. Toss the dried chickpeas into the cocoa mixture until they are evenly coated.
5. Spread the chickpeas on the baking tray in a single layer and roast for 15-20 minutes, shaking the tray halfway through.
6. Remove from the oven once crispy and let them cool for 5 minutes to harden further.
7. Place the chocolate chickpeas in a bowl and pour the cold soy drink over them just before eating.

Tips

• Make sure the chickpeas are bone-dry before mixing with cocoa, or they won't get crunchy in the oven.
• Store extra roasted chickpeas in an airtight glass jar for up to 3 days to keep them crispy.

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