Put eggs into a medium pot, cover by 1 inch with water and bring to a boil over medium-high heat. Cover and set aside off heat for 12 minutes. Transfer eggs to a large bowl of ice water and set aside until chilled, about 5 minutes. Drain well, peel and halve eggs. Transfer whites to a platter and yolks to a large bowl. Add 1/2 cup garbanzo beans, onion, mayonnaise, lemon juice, mustard, salt and 2 tablespoons warm water to yolks and mash with a fork until well combined. Spoon some of the yolk mixture into each egg-white half, garnish each with parsley and a chickpea, and serve.
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