Pre-heat the oven to 350º and line a baking sheet with parchment paper.
Add the chickpeas to the baking sheet and roast them until crispy, about 50-60 minutes. Shake the pan every 15-20 minutes or so and towards the end, taste the chickpeas to see if they are done. They should be smaller, darker in color, crispy and even a little hard and somehow turn a little powdery if you crush them. Once done, set the pan aside so they cool down.
Once the chickpeas are done, melt the chocolate: transfer the chocolate chips and coconut oil to a medium bowl and warm up in the microwave 30 seconds at the time until mostly melted. It usually takes me about 1-1½ minutes. Once most of the chips look melted, help them completely melt by stirring in the bowl.
Transfer the roasted chickpeas to the melted chocolate sauce and stir to combine. Transfer the chocolate covered chickpeas to the same baking sheet you used to roast the chickpeas using spoons. I like to create about 12 mini clusters, but the size and number can vary depending of what you want. You can also sprinkle some coarse sea salt over the clusters while the chocolate is still wet.
Transfer the baking sheet to the fridge and let them set for about 30 minutes before enjoying.