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I thought for sure I'd seen a recipe involving fresh chickpeas in one of the Middle Eastern cookbooks here, but apparently not. 

The only recipe using them I have access to is from Thomas Keller's Ad Hoc at Home, where they're deep-fried in their pods for 2-4 minutes in peanut oil, drained and salted on a cooling rack lined with paper towels, and served warm as a cocktail snack or appetizer.  Those being served remove the beans from their pods to eat (so ideally for a somewhat informal occasion, with plenty of paper napkins).

I spied a recipe for them just last night in Matt Wilkinson's new book Mr Wilkinson's Simply Dressed Salads. He has a recipe for Fresh Chickpea Salad. Chickpeas are slipped out of their pods - keep half of them raw and blanch the others in boiling water until tender (no time given although presumably relatively quick if half are eaten raw). He suggests mixing them with shaved raw asparagus, shalllot and feta. I might have to grow some to try them out!

You are lucky to find them at a market. You might also check the frozen vegetable section, probably next to the edamame. I grow them myself so that I can have them. I use the fresh ones as I would fresh peas or shell beans. I shell them before using them. A very short blanch is enough to cook them. I freeze the fresh, shelled, raw chickpeas and use them as frozen peas. They are okay raw, but unless you catch them at just the right time, rather starchy. After the peak of the season, I let them mature on the plants and then shell the dried beans for use as dried chickpeas.

Searching on "fresh chickpeas" in the EYB recipe search turns up about 20 recipes containing the ingredient to look at for ideas. You can also search on a variety of terms such as "green garbanzo"  or "fresh garbanzo" to get recipes that mention them in the recipe title.

Let us know what you do with them.

Exciting that you found them at Whole Foods....