Rinse and drain the chickpeas that you have previously soaked overnight. Put them in a soup pot and add enough water to cover them. Bring to a boil and then reduce heat and simmer for 30 minutes.
Heat olive oil in a pan over medium heat and add the garlic, shallot and rosemary. Season with 1/4 teaspoon of sea salt and cook for 3 minutes. Remove the pan from the heat and set aside to cool.
Add the cooled garlic-shallot-rosemary-olive oil mixture to the chickpea pot and season with 1 teaspoon of sea salt. Simmer for 1 hour with lid slightly ajar, checking periodically to keep the water level high enough to cover the chickpeas.
In the meantime, bring a large pot of water to boil. Once the water is boiling add remaining sea salt. Add the dandelion greens and cook for 3 minutes. Drain the water and let the greens cool.
When the greens are cool, squeeze out the excess water and cut into small pieces.
After the chickpeas have cooked for an hour, stir in the dandelion greens. Check the water level to make sure the chickpeas are still covered. You can season with more salt at this point if you think it needs it.
Allow soup to simmer for another 15 minutes to blend all of the flavors.
Serve with homemade rosemary croutons or rustic Italian bread.
