"Roughly chop cooked or canned chickpeas (you can pulse them, carefully, in a food processor) and toss with olive oil, lemon juice, lots of chopped fresh parsley and mint, and a few chopped tomatoes. Call this chickpea tabbouleh."
I gotta say, laziness set in and so I did not chop or pulse the chickpeas. This recipe was okay, but I think it lacked some depth. If I made it again, I'd up the amount of parsley to make it almost absurd and eliminate the olive oil.
This recipe is also from that New York Times Article