Soak chickpeas in enough cold water to cover for 12 hours, changing water every 5 hours.
Drain chickpeas. In saucepan, add the chickpeas, fresh water to cover, garlic, bay leaf, rosemary and thyme. Simmer over med low heat for 1 to 1 ½ hours or until tender. Drain the chickpeas, discard seasonings and set aside in bowl to cool.
Whisk all together in a small bowl. Season to taste. Pour over chickpeas and toss thoroughly. Allow to marinate for a few hours covered in the refrigerator.