Soak the beans and chickpeas and cook as directed on the packets (cook them separately). Rinse them well and strain out the liquid.
Pat the chickpeas dry on a clean tea towel and roast them in a pan with oil and salt until crispy. Toss the beans with the salsa and chili dressing.
Serve in small bowls or on a layer of grilled squash or eggplant on small plates. Sprinkle with the roasted chickpeas.
Tip: Use both grilled eggplant and grilled squash.
