This substantial salad is weeknight-easy thanks to canned chickpeas, and a simple technique ensures we don’t sacrifice flavor for speed. Warming the chickpeas before tossing them with the dressing helps them absorb flavor as they cool. Sliced garlic and breadcrumbs toasted in olive oil are sprinkled on at the finish, bringing big flavor and crisp texture. Be sure to use panko, not standard breadcrumbs, which have a dry, dusty taste. We like the salad warm, but it can be made ahead and served at room temperature. Just hold off adding the parsley and breadcrumb mixture until just before serving.