Soak the medium beans and chickpeas overnight, in bowls full of water, making sure they are totally submerged.
The next day, boil each legume in different pots.
Chop the herbs and season with salt and pepper.
Homogenize all the dressing ingredients in a blender and then mix the salad with the dressing.
Serve on plate using a 12cm cookie cutter and add walnuts, gojiberries or pomegranate to decorate.