Put a couple of teaspoons of olive oil in a skillet and heat on medium. Add the pine nuts and stir until toasted and browned, this will only take a few minutes. Stir constantly or they will burn. Set aside to cool.
Drain the beans and rinse them very well. Shake off all the excess water and put them in a large bowl.
Finely chop the parsley and add it to the bowl along with the garlic and the pine nuts.
Whisk together the dressing ingredients and add enough water (maybe up to 4 tablespoons) to thin it out a bit. Give it a taste and add more salt, or lemon, if you need it.
Toss the salad with enough dressing to coat well, and refrigerate for an hour or two to get it nice and chilled.
Add more dressing if needed just before serving.
Canned chickpeas are great, and I use them all the time. I just make sure to rinse them well to remove the 'canned' flavor. You can certainly use dried chickpeas that you have soaked and cooked.
As you can see I've taken a few liberties with the recipe and added parsley, which isn't normally in hummus, but I thought the salad needed a little fresh green in there. If you want to stray further from the hummus theme, other nice additions might be halved grape tomatoes, olives, red onion, and cucumber.
You can make this ahead and then re-fresh it with a little more dressing just before serving.