So simple it hurts.
Summer chickpea salad
All together now: 2 cans chickpeas (drained and rinsed), 6 green onions* chopped up, 2 tablespoons of olive oil, a tablespoon of lemon juice, about a teaspoon of finely shredded lemon zest (gotten off with a box grater – no fancy microplane zesters here!), salt, plenty of freshly ground black pepper. Then 4 sprigs of mint cut into ribbons and a pint of grape tomatoes tossed in at the last minute.
* chives, garlic scapes, green garlic, or minced red onion would all be lovely as well