Preheat and dry the chickpeas

• Preheat the oven or air fryer to 180 °C.
• Dry the chickpeas thoroughly with a paper towel.

Season the chickpeas

• Spread the chickpeas on a prepared baking tray.
• Mix in the oil and cinnamon until evenly coated.

Bake the chickpeas

• Bake for 35–40 minutes, mixing every 20 minutes, until crunchy.

Melt the chocolate

• While the chickpeas cool, melt the chocolate in a bowl.

Coat the chickpeas

• Add the melted chocolate to the cooled chickpeas and mix well.

Form the clusters and set

• Scoop spoonfuls of the mixture onto a prepared baking tray.
• Sprinkle over the chopped pistachios and cranberries.
• Refrigerate or freeze until set.