Preheat oven to 350 F. Line a rimmed baking tray with parchment paper and set aside.

Using clean kitchen towel or paper towel, thoroughly dry chickpeas. Add to lined baking tray; bake, stirring every 15 to 20 minutes, until very crisp, smaller, and darker in colour, about 50 to 60 minutes in total. Set tray aside to allow chickpeas to cool completely at room temperature. Once chickpeas have cooled, transfer to medium bowl. Set aside parchment-lined baking tray for later use.

Create double boiler by placing about 2 inches water in small saucepan, then bringing to a simmer over medium heat. In heatproof bowl, add chocolate chips and coconut oil and place bowl over simmering water. Take care to ensure that bottom of bowl does not touch simmering water. Stir with rubber spatula until chocolate and coconut oil have completely melted together. Remove bowl from saucepan and stir in cinnamon. Taste and add more cinnamon if you find the flavour too mild.

Pour chocolate mixture over chickpeas in bowl and stir well to combine, ensuring chickpeas are all evenly coated. Transfer spoonfuls of chocolate-covered chickpeas to same baking tray used to roast chickpeas, creating little clusters. Sprinkle with a little salt, if using, and transfer baking tray to refrigerator, letting clusters set for 30 minutes. Best enjoyed while still slightly chilled.

These chocolate chickpea clusters store very well refrigerated in an airtight container for up to 5 days.