The answer depends on where you live, and what type you have brought.
In many countries that import chickpeas they heat treat them to kill seed-borne diseases and insects. The heat treatment process makes them more difficult to cook, and soaking times double or triple.
Beans from exporters with phytosanitary certificates can be imported without heat treatment; these are the ones you want to get.
I don't think you can tell which is which by looking at them. At the moment we have some particularly dark, dry, and dead looking beans that soak up beautifully in 8 hours!
Soak non-heat treated beans for 8 to 12 hours, heat treated beans for 24 to 36 hours. Some overly heat treated beans will never fully revive, and you are best to return these to the shop as "faulty".
Soak and cook without salt, unless you are going to mash them. They fall apart more readily if salted.
If you are not mashing them, the secret to great chickpea taste is after soaking and cooking in water, is to lightly fry them with a little olive oil until dark spot appear, keep them or the pan moving so none burn. Then add the sauce, or add them to whatever dish you are preparing.
Best Answer
Chickpeas are whole legumes commonly known as garbanzo beans. When these beans are split and husked you get split chickpeas or Chana Dal. Not really orange in color, but more like yellowish. Considered a lentil, Chana dal(Split chickpeas) is commonly used in Indian cuisine and usually sold in Indian/Pakistani/Bangladeshi food stores. Most supermarkets located in areas with asian population often sell this, may also be available online for example here or here.