Place the beet noodles into a food processor (in batches, if necessary) and pulse until rice-like. Place in a large mixing bowl and add in the parsley, mint, tomatoes and cucumber. Set aside.Whisk together the lemon juice, vinegar, olive oil and season with salt and pepper. Pour over the bowl with the beet rice and then add in the chickpeas. Toss to combine.Divide the beet mixture into two bowls and top each with a hard boiled egg.