1.  Put the white beans, broad beans and chickpeas in separate bowls, top them with water and let them soak for 8 hours.

2.  Boil the legumes in separate pots, then rinse them under running water and strain well.

3.  Mix all legumes in a larger bowl and stir in the wheat, olive oil, salt, and vinegar.

4.  Empty the contents of the bowl in a large dish, let them cool off and garnish with the pomegranate seeds.