Coarsely chop the chickpeas and place them in a bowl along with 1 tablespoon of coconut oil, 1 teaspoon of cinnamon and 1/4 teaspoon of salt; mix to coat the chickpeas well and then spread the chickpeas onto the prepared baking sheet.
Bake in the preheated oven for 20 minutes - be careful not to overcook your chickpeas as they will be returning to the oven with the rest of the granola later.
While the chickpeas are roasting, combine the toasted coconut shavings, chopped cashews and walnuts, sliced almonds, pumpkin, hemp and sesame seeds as well as the raisins in a large bowl. Mix well and set aside.
In a separate bowl, combine the almond butter, coconut oil, vanilla extract and cinnamon. Mix well with a whisk until well combined. Pour over reserved granola mixture and mix until well combined and evenly coated.
Once the chickpeas have been in the oven for 20 minutes, decrease oven temperature to 325°F and remove the chickpeas; allow them to cool for a few minutes, then add them to granola and mix delicately to incorporate them well.
Transfer this mixture to the baking sheet, spread evenly and return to the oven.
Bake for 25 minutes, until slightly golden. Remove from oven and let granola dry and cool completely.
Store in an airtight container for up to several weeks.
*You could also use canned chickpeas; just be sure to rinse, drain and dry them well before using.