Soak the dry chickpeas overnight in 4 cups cold water. Drain, and place in a heavy pot with 4 cups cold water the chopped onion, 2 chopped garlic cloves and the bay leaves. Bring to a boil over high heat, then turn heat down to medium low and simmer for about 3 hours or until tender. (DO NOT SALT THE WATER) It will make your peas tough. Once tender, drain and let cool.
For the Lime Vinaigrette:
In a medium bowl add the vinegar and lime juice. Slowly add the oil while whisking constantly. One the dressing is emulsified add the cumin, salt, cracked pepper and the lime zest hot sauce. Whisk together.
Arrange your serving plate with the cleaned lettuces and cut tomatoes. Place the warm chorizo and chickpeas over salad. Pour the lime vinaigrette over the top.