In a medium pot add the rinsed garbanzo beans, thyme, bay leaf, garlic, onion, and salt. Cover with water and bring to a boil. Boil for 15 to 20 minutes, the garbanzo beans need to be soft, whole but not mushy.
Remove from heat and with a skimmer spatula remove the garlic, thyme, bay leaf, and onion. Drain the garbanzo beans and set tehm aside to cool down.
Once the garbanzo beans are cool down, place them in a salad bowl, and add the dates, scallions, lemon zest and lemon juice, mint, sumac, and 1tablespoon olive oil. Mix well until everything is well incorporated. Add the cresson salad, a little bit more of the remaining olive oil and mix gently and serve.
Garnish with fresh mint and more lemon zest, however, this step is optional.