Change water twice during this process (I usually change it once in the evening and again first thing in the morning).

fill a large pot with water. Add the garlic cloves, bay leaf and a teaspoon or 2 of olive oil and bring the water to a boil. Turn the flame off, submerge the bacalhau in the water and cover with a lid. Let the bacalhau sit in the hot water for 15 minutes. Drain the water and transfer the bacalhau to a large bowl to cool. Once the bacalhau has cooled slightly, break it into flakes using your fingers. Move on to steps 3 and 4.

by placing them in a small pan, and filling the pan with water. Add the baking soda and bring the pan to a boil. Once it reaches a boil, turn the flame off, and cover the pan. Let the eggs sit in the boiling water for 12 minutes. Drain the hot water and transfer the eggs to an ice-bath. Keep the eggs in the ice-bath until you're ready to use them. Keep the water as cold as possible, by adding more ice cubes to the bath at any time.

into ¼-inch thick rounds. Cover them in salted water in a large saucepan and boil them until they are tender, but not too soft (about 15 minutes). Drain the potatoes and brush them with a little bit of olive oil and kosher salt. Cover them in plastic wrap until you're ready to assemble the dish.

Heat 2-3 tablespoons of olive oil in a dutch oven or a deep skillet. Add the sliced onions and sauté over medium-heat until they're soft, shiny and translucent. Add the crushed garlic and bacalhau to the skillet and toss with the onions (over medium heat) for 5 additional minutes. Taste the bacalhau and add additional salt .

and black pepper to the skillet and sauté  for an additional 3-5 minutes. Turn the flame off and add the chopped parsley or cilantro, and another drizzle of olive oil (if desired). Toss one last time.

. Slice the eggs into rounds. Arrange the eggs and potatoes on top of the salad. Serve the bacalhau and chickpea salad with with a drizzle of olive oil and white vinegar.