Follow your preferred method for cooking dried beans. I usually do an overnight soak. but for this recipe I placed the chickpeas in a pressure cooker (or instant pot) with 9 cups of water and let it cook for 1 hour. Once done, drain the chickpeas and set aside to let them cool.While the chickpeas are cooking, you can roast the poblanos. If you have a gas stove you can roast on high heat directly onto the flame. With a pair of long tongs, carefully turn your chilies so that they get charred all around. Should be about 4 to 5 minutes on each side. You can also use the broiler if you don’t have a gas stove (see introduction paragraph above) and turn over after 4 to 5 minutes as well. If you’re feeling up for it, you can also grill the poblanos on high heat to get a char on them. Once roasted, set aside to let them cool.When your chilies are cool enough to handle, cut in from top to bottom. This way you can completely open up the chili spread flat on the cutting board, removing the stem and seeds inside. Once done to all 5 chilies, cut them into small dice and set aside.In a large bowl, add your cooked chickpeas and begin to mash. I used a bean masher, but any clean object with a flat surface will work. I would stop when it looks like half of the chickpeas are smashed. That way the salad still has a bite of some whole ones in there.Roughly chop the picked dill and cilantro and add to the bowl. Then crumble the dried oregano to smaller flakes with your finger tips straight into the bowl. Now you can add the rest of the remaining ingredients and completely incorporate them together using a large spoon or rubber spatula.Once you’ve finished, pack the salad into containers and chill in the fridge before serving.