Drain the chickpeas then place on a lined baking tray
Drizzle with olive oil and salt if using, and shake a little
Bake at 180°C for 20 minutes or until the chickpeas are golden and crunchy, then leave to cool
Melt chocolate in a double boiler or microwave stirring every 30 seconds
Stir in the tahini or peanut butter
Pour the chickpeas into a lined loaf tin or mould then cover with the chocolate mixture
Chill in the fridge until set (around 30 minutes)
Cut into slices and enjoy
