Don't put the chickpeas into a food processor because they will be too finely chopped. The uneven texture that you get by mashing them with a fork is what you want. This recipe is infinity adaptable. You can use cilantro instead of parsley, add some hot peppers, use whatever is in your cupboard. If you use a mayonnaise substitute, it is vegan. Chickpea Salad
Serves 4

2 cups cooked chickpeas (or one 15 oz can)
2 tbsp minced red onion
1 rib celery, finely diced
1 medium carrot, peeled and grated
4 tbsp mayonnaise or Vegenaise
4 tsp dried oregano
1 tsp fresh parsley, finely chopped
1/2 tsp scallions, chopped
3/4 tsp tamari
freshly ground pepper to taste

1. Min a mixing bowl, mash the chickpeas with a fork. Add the remaining ingredients and mix until incorporated.

From Planet Green's Food and Health