Heat olive oil in a skillet over medium heat. Sauté chopped onion and minced garlic for about 5 minutes until soft and translucent.

In a food processor, coarsely grind your cooked chickpeas and lentils, ensuring a chunky texture.

In a large bowl, combine the ground chickpeas and lentils with the sautéed onion and garlic, oats (or breadcrumbs), soy sauce, and tomato paste. Mix thoroughly.

Stir in the chopped parsley and gradually add water or vegetable broth until the mixture is sticky but not overly wet.

Shape the mixture into sausages and place on a tray to refrigerate for at least 1 hour.

Cook the sausages in a skillet over medium-high heat for 10-12 minutes until browned, or bake at 375°F for 25-30 minutes.