Chickpea Salad Sandwich

1 14.5-oz can of chickpeas, drained; keep the liquid
Chopped celery (a substitute: red pepper)
3 green onions, chopped in small rings (substitute: chopped yellow, white, or red onion)
2 tsp of dijon mustard (substitute: spicy brown mustard)
2 tsp sesame tahini (substitute: 1 tsp more of mustard)
Salt and pepper to taste
Optional: mild pepper slices (banana pepper, pepperoncini) or chopped pickled jalapenos

Get a good sized bowl you can mash and stir in.

With either a food processor or potato masher, mash the chickpeas until somewhat chunky (don't puree them).

Add celery, onions, mustard, tahini, and stir it up.

If you want a moister consistency, use the leftover chickpea water to get where you want (add just a tsp at a time so you don't go too far).

Salt and pepper to taste.

You can make a sandwich of this with a nice thick-sliced bread, lettuce and tomato, and maybe some pepper rings. It is good with pickle relish. It also goes well in a pita, a tortilla, or even bare on top of a salad.