Preheat the oven to 350 degrees F.

Drain the can of chickpeas into a colander and rinse them well. Pat the chickpeas dry, then spread them on a baking sheet.

Drizzle the chickpeas with avocado oil or coconut oil and toss until everything is well-coated. Roast for 50 to 60 minutes, shaking the pan half-way through, until chickpeas are very crispy.

Place the chocolate chips and oil in a microwave-safe bowl and microwave for 30 second increments, stirring well between, until chocolate has melted, about 60 to 80 seconds total.

Add the chickpeas to the bowl with the chocolate and stir well until the chickpeas are completely coated in chocolate.

Transfer the chocolate-covered chickpeas to a foil or parchment-lined baking sheet and use a spoon to make clusters/piles of chickpeas. Transfer the baking sheet to the refrigerator and chill until the chocolate has set up, at least 2 hours.

Break the piles of chocolate covered chickpeas apart and enjoy!