Pour the oil in a measuring cup and put the rosemary sprigs in the oil. Let sit overnight.

Put the beans in a large pot and cover with water. Soak the beans for 6 to 8 hours or overnight. They will expand as they soak.

Once they finish soaking, drain and rinse and put back in the pot. Cover the beans with several inches of water and bring to a boil. Lower the heat to a low boil and cook for at least 90 minutes, longer if you like a softer texture. Drain and rinse the beans and let them sit in the colander for 15 minutes to drain all excess water.

Remove the rosemary from the olive oil and finely mince the leaves. Discard the stems.

Add the lemon juice and minced rosemary to the oil and whisk until combined. Slowly add the sea salt. Taste the dressing as you slowly whisk in the salt.Some people like a lot of salt, others don't like any. If you add too much you can't take it back, so go slowly.

Put the chickpeas in a large bowl and add the dressing. Stir until the chickpeas are coated in the dressing.

Serve at room temperature.