Rinse one cup of dried chickpeas thoroughly under cold water, then transfer them to a large glass jar or bowl.

Add three cups of water to the chickpeas, ensuring they are fully submerged, and let them soak overnight for at least 8-12 hours.

After soaking, drain the water completely from the chickpeas and rinse them again with fresh water.

Place the drained chickpeas back into the jar or a colander, cover with a breathable cloth or lid, and leave at room temperature, rinsing and draining every 8-12 hours until small sprouts appear, typically within 2-3 days.

Once sprouted, rinse the chickpeas and either gently boil them for 5-7 minutes until tender-crisp or steam them for about 10 minutes.

In a medium bowl, combine the cooked and cooled chickpeas with mayonnaise, finely chopped celery and red onion, Dijon mustard, and lemon juice.

Mix all ingredients thoroughly, mashing some of the chickpeas with a fork to achieve a desired consistency.

Season the chickpea salad with salt and black pepper to taste, then cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.