Preheat your oven to 375 F. Line a baking sheet with parchment paper or silpat (silicone) and set aside.
Combine maple syrup and all spices in a small bowl and set aside.
Rinse and drain chickpeas and line in a single layer on paper towels to dry some of the moisture, replacing with dry paper towels as needed.
Spread the chickpeas in a single layer on prepared baking sheet and bake for 10-12 minutes. Do not add any salt or additional spices yet – this will help the chickpeas gain more crisp!
Carefully remove chickpeas from the oven. Drizzle with oil of your choice and top with spice mixture. Carefully toss to coat, and return to oven for an additional 10 minutes.
Remove pan from oven once more. Rest on a trivet and gently shake to rotate chickpeas. Add pumpkin seeds and return to oven for 8-10 more minutes or desired crispiness. Remove from oven and allow baking sheet to cool completely, preferably on a wire rack.
Once completely cool, transfer mix to a bowl and add dark chocolate chips and sprinkle with sea salt, if desired. Store in an airtight container at room temperature up to 5 days.