Happy "Tuna" Salad

Description
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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)
 * 3/4 cup vegan mayonnaise
 * 1/2 tsp. paprika
 * sea salt and pepper to taste
 * 1 tbsp. prepared mustard

Directions

 * Boil chickpeas until soft, then boil off all excess water, until they are very tender (but not mushy).

Mash the chickpeas, add a little extra water if needed (but no more than 2 tbsp.).

Stir in all remaining ingredients. Taste and adjust seasonings to your liking.

Serve on a bed of lettuce, or in a sandwich, or on crackers, or any other way you can think of. Will keep 3-4 days refrigerated.