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1
If using dried chickpeas, soak the chickpeas in water overnight and drain.
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2
Heat 2 tablespoons of the oil in a large skillet over medium heat.
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3
Add the yellow onion, celery stalk, and carrots and cook, stirring occasionally, for about 15 minutes, until the vegetables begin to color.
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4
Tie 2 sprigs of rosemary and the thyme sprigs in cheesecloth and add to the vegetables.
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5
Add the chickpeas (soaked dried or canned) and enough water to cover by 2 inches.
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6
Bring to a gentle simmer and reduce the heat to medium-low.
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7
Season with salt and pepper, and cook for about 1 1/2 hours, until the chickpeas are soft.
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8
Remove the skillet from the heat and set aside to cool completely.
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9
Drain, discarding vegetables and herbs.
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10
In a bowl, combine the red onion and vinegar, and set aside for 15 minutes.
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11
Drain the onion and transfer to a large bowl.
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12
Add the diced celery, garlic, peperoncini, chickpeas, remaining 2 sprigs rosemary, oregano, parsley, remaining 1 cup oil, lemon zest, and lemon juice.
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13
Season with salt and pepper and mix well.
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14
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, making sure to turn the mixture a couple of times while marinating.
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15
Allow the salad to come to room temperature before serving.
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16
Keeps well if refrigerated up to 3 to 4 days.
