I make a lot of quickly chopped and bean salads in the summer - veggies, beans, and whatever in the fridge needs to be used up. they are quick and mean i don't have to turn the stove or oven on! they evolved because I love tabbouli, and I love chickpeas, and I would make a chickpea-tabbouli. but it's evolved so much that i can't rightly call it anything related to tabbouli.
first bean salad of the summer:
one can chickpeas, drained
one can red kidney beans, drained
half a cucumber, seeded and chopped
about a 1/2 cup raw zucchini, chopped
2 green onions, minced
2 roma tomatoes, diced
handful parsley leaves, chopped fine
palmful of dried mint
salt & pepper
1/4 cup olive oil
couple tablespoons red wine vineagar
splash lemon juice
a splash of the magic ingerdient: the oil/vinegar based salad dressing of your choice
mix well, refridgerate. serve over lettuce if you want.