Mexican Chickpea Taco Bowls

Name: Mexican Chickpea Taco Bowls
Ingredients: For cooking the chickpeas; 1 pound dried chickpeas, see notes above; 3 tablespoons plus 1 teaspoon kosher salt; For the chickpea taco bowls; 2 tablespoons oil, grapeseed or olive; 2 cups diced onions; 1 Kosher salt, to taste; 2 cloves garlic, minced; 1 tablespoon chili powder, see notes above; 2 teaspoons cumin; 1 cup crushed tomatoes, see notes above; 1 tablespoon cider (or other) vinegar; 1 teaspoon sugar; 1/2 lime, for juicing, plus more for serving; 1 pinch For serving: grated cheese, sour cream, finely shredded romaine lettuce, quick-pickled onions (see notes above)