combine the dried chickpeas if using, water and baking soda and cook, uncovered at a simmer for 30 minutes. Season the chickpea water with ¼ teaspoon of salt, then cook for another 30 minutes or until tender.
Drain the chickpeas , while they’re still hot, combine with the salt, scallions, carrots, cumin, garlic and sunflower oil. Don’t cook the mixture, just warm to infuse. When the mixture is warm, set aside to cool.
Before serving the chickpeas, toss in the cilantro, mix in thoroughly to distribute the dressing, adjust the seasoning if needed and serve warm or at room temperature.