Chick peas (garbanzo beans) are amongst the slowest of pulses to soak and cook I find.
It depends what is happening to them afterwards and how old they are as to the required process. If you need them in a canned state, then I would suggest a long soak, 24 hours is not unreasonable and I think at least an hour and a half cooking time. Longer soaks do bring down the cooking time till soft, if you only soak them for a few hours they would need a lot longer cooking.
An issue is that they tend to split if overcooked heavily, so it may be worth trying a few towards the end of cooking time, at least in your fingers for texture.
Certain dishes like falafel I have seen asking for slightly undercooked chick peas, but generally you want them holding their shape and providing slight resistance, not mushy.
Some people advocate adding bicarbonate of soda to the soaking water, as this speeds up the process. It does, you can get away with 12 hours, but imparts a bitterness to them which I think is worth avoiding with a longer soak.
As for salt, there are many schools of thought on this, most people advocate adding salt right at the end to avoid undue hardness. That's all very well, but then they do not benefit that much from it. I would suggest a happy medium, half way through cooking perhaps. As I say, it depends what you are doing with them, sometimes a more firm bean is desirable with chick pea dishes.
Having said all that, chick peas are one of the beans that I almost always buy tinned, though it is worth trying different brands to find a good one.