1. Preheat the oven to 100°C and line a baking tray with baking paper.
2. Grind 20 g of the freeze-dried fruit into a fine powder if needed.
3. Degrease a large bowl and the beaters of a hand mixer with a few drops of lemon juice. Measure 100 g of the chickpea liquid (aquafaba) into the bowl. Rinse and drain the chickpeas and set aside.
4. Add 1 tsp lemon juice to the aquafaba and beat with the mixer for 5–8 minutes until as stiff as possible.
5. Gradually add the sugar, one spoonful at a time, making sure it’s fully dissolved before adding more. You’re aiming for a thick, smooth foam that no longer feels grainy. Gently fold in the fruit powder, one spoonful at the time.
6. Spread the meringue onto the lined tray in a 4–5 mm layer. Bake for 2 hours until dry and firm.
7. Meanwhile, heat ½ tbsp oil in a large frying pan (or airfryer*) over medium heat. Add the chickpeas and sea salt and cook for 5–6 minutes until mostly dry. Lower the heat slightly and cook for another 14–16 minutes until golden and nearly crunchy. They’ll crisp up even more as they cool.
8. Melt the chocolate in a heatproof bowl over simmering water, then let cool for 5 minutes. Break half of the meringue into small pieces and gently fold into the chocolate along with the fried chickpeas, cranberries and the remaining 10 g freeze-dried fruit.
9. Line a small baking dish or brownie tin with baking paper. Spread the mixture evenly, tap the tin on the work surface a few times to settle everything, and garnish with extra fruit powder and leftover meringue pieces. Chill in the fridge for at least 2 hours until set.

*Roast the chickpeas in the air fryer until crispy for 16–20 minutes at 180°C.