I use three different beans, red kidney, borlotti & flagolet, tinned are easiest, rinse well, stir in a thinly sliced red onion, add a vinegrette dressing & serve.
Grate a carrot & an onion, softe over a low heat in a little oil with a good shake of cumin,when soft tip into a bowl, add a tin of cooked chickpeas &a handful of chopped parsley, mash & mix together. add a little water if mixture is too dry to shape. Shape into 12 small balls, flatten slightly & fry gently 'til crispy on the outside.
This is like the recipe from A girl called Jack but she adds coriander as well as parsley, I only have parsley in my garden