Dissolve 3TBSP of salt in 4 -5 cups of water

Soak 1 pound (2½ cups) dry chickpeas in the salted water overnight in a covered bowl or pot.

In the morning, drain the water and rinse the chickpeas.

Place them in your slow cooker, cover them with about 1-inch of water and cook until tender.

Low for 8-10 hours or high for 4-5 hours.