Soak the chickpeas overnight in a pot with lukewarm water and 2 tablespoons salt.

The next day, drain and add fresh water with 1 tablespoon baking soda. Let sit for 10-15 minutes.

Rinse the chickpeas several times to remove all the baking soda so they don't darken.

Cook the chickpeas as usual for about 30 minutes or longer, depending on how soft you want them.

Wash and finely chop the vegetables.

After draining the chickpeas, place them in a salad bowl and top with the chopped vegetables.

Mix the dressing ingredients well, pour over the salad along with plenty of sesame seeds, and toss everything together.