Dr Hazel Wallace brings us a recipe high in fibre and with loads of plant-based protein from all the chickpeas. Plus the polyphenols from the dark chocolate and dried berries will feed all those good gut bugs. Great for a quick snack during the week!
130g of dark chocolate
1 (400g) tin of chickpeas
2 tbsp mixed seeds
2 tbsp of dried fruit
Pinch of salt.
Drain and rinse the chickpeas. Pat dry with paper towel or a clean tea towel (important to get them very dry).
Drizzle the chickpeas in olive oil and a pinch of salt and cook in the air fyer at 200c for 15 minutes or in a hot oven at 180c for 25-30 mins until crispy.
Melt the chocolate and stir through the chickpeas until coated.
Pour the mixture onto a tray lined with baking paper and flatten with the back of a spoon.
Sprinkle the seeds and dried fruit over the top.
Pop in the freezer for 30 minutes.
Break apart and enjoy!
Hungry for more? Dig into Hazel's Viral Scrambled Oats.