Place the chickpeas (soaked overnight), bay leaves, whole onion, salt, peppercorns, and water in a large pot. Simmer over low heat for 40-50 minutes until the chickpeas are tender but not mushy. Drain, discard the onion, bay leaves, and peppercorns, and let the chickpeas cool.

Boil the potatoes in salted water for 20 minutes. Let them cool, then cut into small cubes.

For the dressing: Whisk all the dressing ingredients together until smooth.

Pour the dressing over the salad, mix well, and refrigerate for 30 minutes. Serve the salad chilled.