Inspired by a salad I recently discovered at the Honest Weight Food Co-op in Albany. I have not tried canned chickpeas, but go for it if you have them on hand. For whatever reason, the chickpeas I have been cooking recently are taking forever to cook — 3 to 4 hours! — even with an overnight soak, so just be patient and keep tasting and be sure to taste more than one chickpea because some will be done before others. This is a super simple salad: chickpeas, onions, dressing. Add to it as you wish: dried fruit, nuts, seeds, a minced jalapeno, etc., would all be nice additions.