Directions
- Place the chickpeas in a bowl and mash them to a chunky texture. For the best balance, mash about half until creamy and leave the rest in larger pieces.
- Stir in the celery and scallions. Add the mayonnaise, Dijon, lemon juice, paprika, garlic, salt and pepper. Mix until evenly coated.
- Taste and adjust with more lemon for brightness, mustard for tang or mayonnaise for creaminess. Fold in any optional additions.
- For deeper flavor, chill for 15–30 minutes before serving.
- Layer the chickpea salad generously on bread with your preferred vegetables.
