Preheat the oven to 425°F
Open the can of chickpeas, drain under a sieve and rinse them under water. Shake the sieve to remove excess moisture.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins, and lay out on baking sheet covered with parchment paper.
If some skin peels off of the chickpeas, remove them before baking.
Bake chickpeas in oven for 20-30 minutes, until crispy. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Let cool before dipping in chocolate.
Line another baking sheet with parchment paper. Set aside.
Place chocolate chips in microwave and heat. Stir at 15 second intervals to prevent chocolate from burning.
When the chocolate is almost completely melted, remove from microwave and stir to finish melting.
Add avocado oil to the melted chocolate and mix well.
Combine the chickpea in the melted chocolate and stir to completely coat the chickpea with the melted chocolate.
Using a fork transfer the evenly coated chocolate chickpea to parchment paper one by one and in a single layer, keeping them separate. Remove as much excess chocolate as possible.
Continue in this manner until all the chickpeas have been transferred.
Transfer to freezer for 15 minutes to harden.
Once removed from freezer, individually remove them from parchment paper to consume. Store in fridge for 5 days,