In large bowl, make dressing by whisking together oil, vinegar, onion, parsley, chives and salt. Measure 2 tbsp (30 mL) of dressing into another bowl; add zucchini and asparagus and toss to coat.
Place vegetables on grill preheated to medium-high. Cook 5 min., turning occasionally, until tender-crisp and lightly charred. Grill naan bread 2 to 3 min. per side or until toasted and marked. Remove veggies and bread from grill and cut into bite-size pieces.
Add veggies, naan and chickpeas into first bowl (containing remaining dressing). Toss to coat. Serve warm or at room temperature.
Substitute chickpeas with drained and rinsed canned white beans or lentils.