Soak 1/2 pound dried chickpeas (garbanzo beans) overnight in cold salted water. Drain and place in a large pot with 1 bay leaf, 1 carrot (cut into segments), 1 onion (split in half), and 1 segmented celery stalk. Cover with water, season with salt, bring to a boil, then simmer for 1 hour until chickpeas are tender. Discard solids, drain, and chill chickpeas. In a bowl, combine 1/2 teaspoon ground cumin and 2 tablespoons white wine vinegar. Whisk in 6 tablespoons extra-virgin olive oil. Add 1 thinly sliced small shallot, 1 sliced celery stalk, 1/2 cup chopped fresh parsley, and the chilled chickpeas. Toss, season with salt and pepper, and serve. Total time: 1h 12m