Wash the tomato and dry it with a paper towel. Cut into rings.
Boil the chickpeas according to the instructions on the package. I've done it since last night.
Before cooking, soak the chickpeas in cold water for at least 4 hours. (Soaking reduces the cooking time of chickpeas and makes them softer). Place the washed chickpeas in a saucepan with water in a ratio of 1:5, bring to a boil. Cook for 10 minutes on high heat, and then until tender for 50-60 minutes on low heat. Add salt at the end of cooking, as it slows down the cooking process.
Finely chop the coriander and onion.
Spread the tomato rings on a plate, sprinkle with chickpeas, salt, pepper.
Next, sprinkle with onion and coriander, pour olive oil on top. Serve immediately.