# Components:
→ Chickpea Base
01 - 2 cans (15.5 oz each) chickpeas, drained and liquid reserved
→ Vegetables & Herbs
02 - 2 tablespoons minced celery
03 - 2 tablespoons minced yellow onion
04 - 2 tablespoons minced fresh parsley
→ Dressing
05 - 4 to 5 tablespoons vegan mayonnaise
06 - 2 to 3 teaspoons Dijon mustard
07 - ½ teaspoon salt, or to taste
# Directions:
01 - Add drained chickpeas and reserved liquid to a medium saucepan. Heat over medium heat, simmering for 10 minutes while stirring occasionally.
02 - Pour chickpeas through a colander or fine mesh sieve, discarding liquid and allowing them to drain completely.
03 - Transfer drained chickpeas to a large bowl. Mash with a potato masher or fork until mostly broken down while maintaining some texture.
04 - Add minced celery, minced onion, minced parsley, vegan mayonnaise, Dijon mustard, and salt to the mashed chickpeas. Stir until thoroughly combined.
05 - Taste the mixture and adjust salt, mayonnaise, or mustard to your preference.
06 - Cover and refrigerate for 1 hour for optimal flavor development, or serve immediately if time is limited.
07 - Spread chickpea salad onto bread, wraps, or lettuce cups. Top with fresh lettuce, sliced tomatoes, avocado, or preferred toppings.
