Place the chickpeas in a bowl and cover with plenty of water. Let soak for at least 8 hours, or overnight. Drain and rinse well. Place in a large pot, cover with water, bring to a boil and reduce to simmer with the lid on for about 50 minutes. Drain and store in a glass Tupperware in the fridge.

Turn on the food processor, drop the garlic down the food tube, and process until minced.
After the garlic is fully processed, then add the remaining ingredients to the processor and process until you get the consistency you like
Check the seasoning and if needed you may add more salt or lemon juice

In a mason jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and mayo. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste.

Sherry Vinaigrette: In bowl, whisk oil, vinegar, shallot, orange rind, honey, salt and pepper; set aside. (Make-ahead: Cover and refrigerate until you are ready to use.