Drain chickpeas and bean juice them. In a pan with 2-3 tbsp fat fry them in pieces peppers, chickpeas and beans. After evaporating the juice and golden, add the chopped garlic and onion. After about 2-3 minutes, add the mustard and soy sauce. Stir and fry 1 minute more, add salt, add the lemon juice and after 1-2 minutes outta the fire. Optional can add a pinch of dried mint or chopped fresh. Stir and serve hot.