Wash and dry the tomato with a paper towel. Cut into rings.
Boil the chickpeas according to the instructions on the package. I've been doing this since tonight.
Before cooking, soak the chickpeas in cold water for at least 4 hours. (Soaking reduces the cooking time of chickpeas and makes it softer.) Place the washed chickpeas in a pot of water at a ratio of 1:5, bring to a boil. Cook for 10 minutes over high heat, and then until cooked 50-60 minutes over low heat. Add salt at the end of cooking as it slows down the cooking process.
Cilantro and onions finely chop.
Spread on a plate of tomato rings, sprinkle with chickpeas, salt and pepper.
Next, sprinkle with onion and cilantro, pour olive oil on top. Serve immediately. Bon appetit!