1 Preheat oven to 120°C. Line two or three large baking trays with baking paper. Mark out 3 x 20cm circles onto the paper. Drain the chickpeas and reserve the liquid. Place the chickpeas in a plastic container and refrigerate them for another use.
2 Place the chickpea liquid in the large bowl of an electric mixer. Add cream of tartar and beat for 5 minutes, or until soft peaks form. Gradually add caster sugar, about 1 tablespoon at a time, beating well after each addition. Add icing sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until mixture is thick and glossy. Beat in the vanilla bean paste and the xanthum gum until mixture is well combined. Scatter over chia seeds and beat until combined.
3 Spread the mixture evenly onto trays within marked circles. Bake for 1 hour and 10 minutes, or until meringue is dry and crisp. Turn oven off and leave meringues to cool in oven, with door slightly ajar.
4 Place cream cheese in a bowl and whisk until smooth. Gradually whisk in vanilla fraiche until thick and creamy. Place a pavlova disc onto a serving plate. Spread one third of the fraiche mixture over. Scatter with fresh mixed berries. Repeat with remaining pavlova discs, cream and fruit. Drizzle the pav with passionfruit pulp, and garnish with mint leaves. Serve.