Happy "Tuna" Salad

Ingredients

• 1 cup dried chickpeas, washed and soaked overnight
• 1 cup finely chopped celery
• 1 tbsp chopped sweet pickles
• 2 tbsp sweet pickle "juice" (brine)
• ¾ cup vegan mayonnaise
• ½ tsp paprika
• sea salt and pepper to taste
• 1 tbsp prepared mustard

Procedures

1. Boil chickpeas until soft, then boil off all excess water, until they are very tender (but not mushy).
2. Mash the chickpeas, add a little extra water if needed (but no more than 2 tbsp).
3. Stir in all remaining ingredients.
4. Taste and adjust seasonings to your liking.
5. Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of.
6. Will keep 3-4 days refrigerated.