If using dried : soak the chickpeas, kidney beans and black-eyed peas in separate bowls covered with plenty of water and leave for several hours, preferably overnight.
Cook the beans in a large pot of water until tender (cooking times for each tend to vary, so cook separately if possible). Alternatively, you could use a pressure cooker for this. So much easier too. Wash the beans under running water to cool them down.
Place all the ingredients for the dressing in a jar and shake/stir to mix. Add the cooled beans along with the onions, peppers, tomatoes, cucumber, and sprouts to a large bowl and pour over ¾ th of the dressing and toss through. Taste and add in the rest if needed. Serve right away, or refrigerate and serve cold.
Notes
* Keeps well for up to 7 days in the refrigerator.
Recipe by The Blurry Lime at https://www.theblurrylime.com/appetizers/three-bean-salad/