Soak all legumes in cool water in separate bowls and let them stand for 6 hours. First boil the wheat in a pot for 20 minutes. Replenish the water in the pot and when the wheat is done, add the broad beans, the beans and chickpeas and boil for 25 minutes. Fill the pot with fresh water and bring to a boil. Add in the salt and all legumes, including the black-eyed beans. Boil over high heat, until legumes are soft. Then strain and let them stand to drain well. Subsequently, transfer the legumes to a salad bowl and serve them warm in EXTRA VIRGIN OLIVE OIL and lemon juice or vinegar.