Soak chickpeas in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 1-1 1/2 hr. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

Soak black beans in 2 cups water overnight. Discard the soak water and add 2 cups fresh water, and cook for 30-40 min. When they are tender all the way through, drain and keep in the fridge. See "Notes" below.

Lemon Dressing: In a small jar, combine the olive oil, lemon juice, garlic, cumin, mustard and salt and shake until thoroughly blended. Store in the fridge.

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.

Prick the potatoes with a fork several times, then rub potatoes with olive oil, and sprinkle with salt. Place the potatoes into a slow cooker, cover, and cook on on Low for 7 1/2 to 8 hours until tender. When cool enough to handle, but still warm peel skin away with fingers. Store in fridge.