As we all find ourselves eating at home, coming up with creative ways to use our freshly stocked canned goods becomes a new challenge. Here are two ways to whip together an easy bean salad using chickpeas or any canned bean on your shelf. Canned beans are a hearty source of plant-based protein, rich in soluble fiber, folate, and magnesium. You can skip the chicken and tuna fish because the beans are the star protein in these salads. One salad is made with a nutty, soy dressing and the other is a more traditional, creamy dressing using Greek yogurt to cut the richness of the mayonnaise. You can mash the chickpeas for a texture closer to chopped chicken or keep them whole. These salads are very forgiving. I never measure the ingredients when making them but I wanted to give you a general guide to follow. Serve these chickpea salads over salad greens, stuffed inside a whole wheat pita or simply with a side of red bell pepper, celery and cucumber strips.