Chickpea Coconut Granola
Ayurveda | Creative | Dairy Free | Gluten Free

CHICKPEA COCONUT GRANOLA

Ingredients:

Chickpea Coconut Granola

  • 400 gr cooked chickpeas
  • 1 tablespoon melted coconut oil
  • 1 1/2 cups coconut flakes
  • 3/4 cup peeled almonds (sliced)
  • 1/2 cup pumpkin seeds
  • 1/2 cup assorted seeds of your choice
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cardamom powder
  • a pinch of nutmeg
  • a pinch of black pepper
  • 1 teaspoon himalayan salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons melted coconut oil
  1. Preheat oven to 200C. Make sure the chickpeas are completely dry and spread them out onto parchment paper , coating with 1/2 tablespoon on melted olive oil. You can also season them slightly if you like. Bake for around 20-25 mins
  2. In a large bowl, toss together the coconut flakes, almonds, seeds and spices, and the salt.
  3. Add the roasted chickpeas in, along with the maple syrup, coconut oil and mix to combine really well. Spread on the baking tray and bake for another 15 minutes. Stir them once, halfway through.
  4. Cool to room temperature and store in an airtight glass jar. Enjoy as a snack or as a healthy way to start the day!

@anjalinachugani_soulspices

Dessert
Ayurveda, Creative, Dairy Free, Gluten Free

Method:

Chickpea Coconut Granola

  • 400 gr cooked chickpeas
  • 1 tablespoon melted coconut oil
  • 1 1/2 cups coconut flakes
  • 3/4 cup peeled almonds (sliced)
  • 1/2 cup pumpkin seeds
  • 1/2 cup assorted seeds of your choice
  • 1 teaspoon cinnamon powder
  • 1 teaspoon cardamom powder
  • a pinch of nutmeg
  • a pinch of black pepper
  • 1 teaspoon himalayan salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons melted coconut oil
  1. Preheat oven to 200C. Make sure the chickpeas are completely dry and spread them out onto parchment paper , coating with 1/2 tablespoon on melted olive oil. You can also season them slightly if you like. Bake for around 20-25 mins
  2. In a large bowl, toss together the coconut flakes, almonds, seeds and spices, and the salt.
  3. Add the roasted chickpeas in, along with the maple syrup, coconut oil and mix to combine really well. Spread on the baking tray and bake for another 15 minutes. Stir them once, halfway through.
  4. Cool to room temperature and store in an airtight glass jar. Enjoy as a snack or as a healthy way to start the day!

@anjalinachugani_soulspices

Dessert
Ayurveda, Creative, Dairy Free, Gluten Free
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