Chickpea Oranda

Soak the chickpeas thoroughly in water.

Boil the soaked chickpeas until cooked through.

Drain the cooked chickpeas.

In a pan over low heat, roast the chickpeas, almonds, and sunflower seeds.

Add oligosaccharide syrup and salt, then mix quickly.

Spread the mixture on parchment paper to cool, then cut into bite-sized pieces.