Here is what you will need:
1 15oz can chickpeas rinsed and drained
2 stalks of celery finely chopped
small bunch of chives finely chopped (I used about seven)
1/4 cup baby dill pickles finely chopped
1/4 cup vegan mayo (my favorite is Just Mayo)
1 tbsp dijon mustard
Juice of half of a lemon. You can use less depending on big your lemon is and how tangy you might like your salad.
salt and pepper to taste
Throw everything in a food processor and pulse until it looks crumbly. Do not over pulse or it will get pasty. Serve on crackers or your favorite vegan organic bread. Please let me know if you have any questions.