Rinse the chickpeas, transfer them to a large pot, and add enough water to submerge all the beans. Cover the pot and let soak for at least three hours (or overnight) on your countertop. Toss the water, rinse, then add three cups of water for every one cup of dry chickpeas. Bring to a boil, reduce to a simmer and simmer for 30 to 60 minutes or until the beans reach your preferred tenderness. You want them slightly firm so they hold up in the salad, so do not overcook them. Drain any excess water. For this recipe, chill before proceeding with the salad.