Mash chickpeas with a fork or potato masher until they are flaky and resemble canned tuna. Alternatively, you can pulse them a couple times briefly in the food processor.

Add to a mixing bowl, and add onions, celery, “mayonnaise,” lemon, salt, and mustard (optional).

Serve chickpea salad atop a green salad, stuff it in a pita, or roll it up in a wrap with your favorite tuna toppings.