Grilled Vegetables: Toss together yellow and green zucchini, eggplant, fennel (if using), red peppers, oil and adobo seasoning.
Preheat grill to medium-high heat, grease grates well. Grill vegetables for 3 to 5 minutes per side or until tender and grill marked. Let cool completely; cut into bite-size pieces.
Salad: Whisk together mayonnaise, vinegar, mustard, garlic and Adobo seasoning; gradually whisk in oil. Toss together kidney beans, chickpeas, chopped grilled vegetables and dressing.
On serving plate, arrange red and green cabbage. Spoon salad over top. Garnish with parsley.
Note: When cooking eggplant, make sure to cook until tender and softened. Undercooked eggplant has an unpleasant spongy texture.