Heat 2 tablespoons of olive oil in a skillet over medium heat. Add one finely chopped onion and two minced garlic cloves, and sauté for about 5 minutes until softened and translucent.

In a food processor, pulse 1 cup of cooked chickpeas and 1 cup of cooked lentils until they reach a coarse, grainy texture. Transfer the mixture to a large mixing bowl.

To the bowl with the chickpea and lentil mixture, add the sautéed onion and garlic, along with 1 cup of rolled oats or breadcrumbs, 2 tablespoons of soy sauce, and 2 tablespoons of tomato paste. Mix well.

Gradually add 3 to 4 tablespoons of water or vegetable broth, stirring until the mixture becomes sticky but not overly wet.

Shape the mixture into sausages or logs, approximately 4 inches long.

Place the shaped sausages in the refrigerator for at least 1 hour to help firm them up.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Cook the sausages for about 10-12 minutes, turning occasionally, until golden brown.