Preheat the oven to 400 degrees F (204 degrees C). Lay the garbanzo beans on a flat surface and pat dry with a towel or paper towel. You want your beans to be dry as possible before roasting.
In a medium bowl, toss the garbanzo beans and olive oil together. Once evenly coated, lay them out on a baking sheet and sprinkle with salt.
Bake them for 30 to 35 minutes, until they’re a golden brown but not burned. Every 10 minutes or so, shake them around on the pan to ensure even roasting.
Once roasted, remove the garbanzo beans and set them aside to cool. While they’re cooling, melt your chocolate chips. You can either double boil them, or microwave them in 45-second increments, stirring in between, until they smooth and melted.
Once the chocolate is melted, combine with the chickpeas in a bowl and transfer to an 8x8 baking pan, and spread evenly. Bark should be about a quarter-inch thick, or as thick as a chickpea is tall.
Put it in the freezer and break it up once it is completely solid.