1. In a bowl of hot water, hydrate the wheat.
2. In another container, also with hot water, hydrate the textured soybeans.
3. Remove the textured soy and marinate it with soy sauce and salt to taste.
4. Strain the wheat and mix it with the textured soybeans. Set aside.
5. Mix the chickpea flour with 3 tablespoons of water and add it to the soybeans.
6. Mix everything very well and pour it into a baking dish.
7. Compact the preparation against the bottom of the mold.
8. Bake for approximately 30 minutes at 160ºC/325ºF.
9. Check the doneness and let it sit at room temperature.