Soak 1/2 pound dried chickpeas overnight in cold salted water. Drain and place in a large pot with 1 bay leaf, 1 carrot, 1 onion, and 2 stalks celery. Cover with cold water, season with salt, bring to a boil, reduce to a simmer, and cook for 1 hour. Discard aromatics, drain, and rinse the chickpeas. In a large bowl, combine 1/2 teaspoon ground cumin and 2 tablespoons white wine vinegar. Whisk in 6 tablespoons extra-virgin olive oil. Add 1 small shallot, sliced celery, 1/2 cup fresh parsley, and the drained chickpeas. Toss to coat with dressing and season with salt and pepper. Total time: 1h 18m