Chickpea Salad

1 pound dried chickpeas 1/3 cup extra-virgin olive oil 1 small onion, sliced paper thin 2 cloves garlic, minced. Fine sea salt and freshly ground black pepper 1/2 cup fresh basil leaves.

1. Place the chickpeas in a large heavy saucepan and cover with 2 inches of water. Bring to boil over high heat, let sit for about an hour. Take out of of water.

While chickpeas are cooking combine the oil, onion, garlic and salt and pepper in large bowl.