1 can chickpeas drained and rinsedCoarsely mash the chickpeas. Don't worry about that outer skin stuff. After you add the other stuff, it won't matter. I used a fork to mash them. I also used my fingers. What's fun is pinching the chickpea until it splits in half. Sometimes it flies all over the counter. It's very rewarding. You can also use a food processor if you're feeling fancy.
3 stalks green onions chopped
3 stalks celery chopped
1-2 T of (vegan) mayo (add a little at a time to taste)
1 T nutritional yeast (especially if using vegan mayo)
1/4 C unsalted cashew pieces (best if added when you'll eat it so that it will contribute a texture that contrasts the chickpeas)
salt and pepper to taste
Add the rest of ingredients and mix.
You can chill for about 30 minutes or so or you can eat as is.
Serve with bread, crackers, etc. I think it would be a tasty lunch served between two slices of toasted rye bread. I know Vicky likes to eat a tuna salads with pasta.