Chickpea Salad Sandwich Filling

Pulse in a food processor to chop:

• 2 cloves garlic
• 1/4 of a medium onion

Then add to food processor:

• 1 15-oz can chickpeas
• 1 14-oz can water-packed, quartered artichokes
• 2 Tbsp. lemon juice
• 1 Tbsp. brown sugar
• 1/2 tsp. salt
• 1 Tbsp. Braggs liquid aminos or soy sauce
• 1 Tbsp. nutritional yeast flakes
• 1 tsp. paprika
• 1/2 Tbsp. yellow mustard
• 2 Tbsp. olive oil
• 3 Tbsp. vegan mayonnaise

Pulse food processor until all ingredients are well mixed and chickpeas are a mashed consistency. You don't want to process it so long that it becomes the texture of hummus. Leave some texture. Scrape into a bowl and stir in the following:

• 1 stalk celery, finely chopped
• 3 green onions, thinly sliced white and green parts
• 1/4 cup pickle relish or chopped dill pickles
• 1/4 cup finely chopped red bell pepper

Serve on bread, toast, or crackers. Refrigerate unused portions.