Also know as sundal from the part of India where I come from, this plant based chickpea salad it is served as a snack during the festival of Navratri as an offering to the goddesses. It is easy to make, requiring only a few ingredients and simple steps.
You can make this recipe using canned chickpeas or you can go the traditional route and soak them in water overnight and then boil them till soft, but not mushy.
See the full recipe, with step by step instructions, photos, and tips.
No you cannot and should not saute raw chickpeas. They should be soaked in water for 8-10 hours, boiled and then sauteed.
This recipe will work well with black-eye beans, brown chickpeas, and dried yellow peas.