Cover the chickpeas with enough water and soak for a minimum of 17 hours
Drain the soaked chickpeas, rinse, then add water enough to cover the chickpeas, and then boil until the chickpeas are soft. To test that the chickpeas are done, press a chickpea between your index finger and thumb. Drain, and store chickpeas and the cooking liquid in refrigerator if not eating immediately.
In a dry and hot pan, toast the cumin seeds lightly, for 4 - 6 minutes, until the seeds become dark brown and fragrant. Be careful not to let the cumin seeds burn. Set aside when done.
Place drained chickpeas in a bowl and combine the rest of the ingredients., including the toasted cumin seeds. Toss the lemon juice, and olive oil and serve immediately
