Soak the chickpeas from the previous day: Transfer the dried chickpeas in a large bowl filled with 5 cups water and the baking soda. Let them soak for 10-18 hours.
Cook the chickpeas: Rinse the chickpeas very well and transfer them to a pot. Fill with enough water to cover them by 2 inches and cook over high heat. As the water starts to get warm the chickpeas will foam. Remove the foam with a slotted spatula. When the water starts to boil reduce heat to a gentle simmer and cook for 45-60 minutes until the chickpeas are tender. Rinse with cold water and drain well.
Cook the rice: Bring a pot with plenty of water to a boil and cook the rice according to the time on the packadging. Pour it to a sieve, rinse with water and drain well.
Make the dressing: Transfer all the ingredients to a jar, close with the lid and shake well.
Transfer all of the ingredients for the salad to a large bowl. Pour the dressing over the salad and toss gently to combine. Taste and adjust the salt and the lime juice or the olive oil if needed.
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