Preheat oven to 350°F (180°C). I recommend using the convection mode for faster roasting, but the recipe works on conventional mode as well.
Open the can of chickpea, drain under a sieve and rinse them under cold water. Shake the sieve to remove any water, then place the chickpeas onto a large baking sheet covered with parchment paper.
Slightly rub the chickpeas with a clean towel or absorbent paper to remove a part of the moisture. If some skin peels off of the chickpeas, leave it and remove it later.
Bake for 50 minutes, making sure you stir them with a wooden spoon every 20 minutes to roast all sides. Keep baking until the chickpeas are hard, smaller in size, very dry and crispy. The best way to test if they are ready is to eat one! If not crunchy and too soft, keep baking.
Remove from the oven and cool on the baking sheet while you melt the chocolate.
In a large saucepan, melt the chocolate chips and coconut oil together on low heat. Stir constantly until fully melted.
Remove saucepan from heat and stir in salt and the roasted chickpeas.
Scoop out 1 tablespoon of chocolate-covered chickpeas on a plate covered with a lightly- oiled piece of parchment paper. Repeat this step, leaving half thumb space between each chickpea chocolate cluster.
When the plate is full, pop in the freezer for 10 minutes to let the chocolate set.
Remove the plate from the freezer, release the chocolate chickpeas cluster from the parchment paper, and store in an airtight box in the fridge for up to 1 week.