Prepare the octopus by putting the tentacles in a saucepan together with the olive oil to get a light color, quench with the wine and wait for the alcohol to evaporate.
Add all the other ingredients, reduce the heat to medium-low and bring to a boil and soften well. In the end the octopus should be left only with his oil.
Prepare the chickpeas by putting them in a pan together with the onion and the oil, let them heat well, transfer the mixture to a bowl, add the octopus and the citrus zest together with the juices, the rosemary and salt. Stir well before serving.