Plant-Based Chickpea Tuna Salad

• 2 (15-ounce) cans of chickpeas
• 1 large bunch of green onions ((or red onion))
• 4 ribs of celery ((with the leafy tops, if available))
• 1 to 2 large dill pickle(s) (depending on preference)
• ⅓ cup of vegan mayo
• 3 tablespoons of mustard ((your favorite type))
• 1 tablespoon of granulated garlic ((or 1 minced clove))
• 1 tablespoon of salt
• 1 tablespoon of sugar or maple syrup
• 1 teaspoon of apple cider vinegar
• Fresh cracked black pepper (to taste)

Converted measurements are approximate; the original source remains authoritative.

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