Leave the chickpeas soaking for 12 hours. Cook the chickpeas in a pot and add water; the volume of the water should be 4 times bigger than the chickpeas volume. Once it boils, let it foam, lower the heat and add the roughly cut vegetables, the celery, a little oil, and a little salt. Let them cook for 2 hours and then let it cool. Meanwhile, cook the hulled wheal in a plenty of water for about 15 minutes with a little salt and then let it cool too. Lastly, cut the tomatoes and put the chickpeas, the tomatoes, the minced basil, salt and extra-virgin oil in a bowl.