READY IN: 10mins
- 1 (15 ounce) can chickpeas, drained and slightly mashed
- 2 small celery ribs, with their leaves
- 1⁄4 cup chopped water chestnut
- 2 tablespoons finely chopped onions (or to taste)
- 1 tablespoon pickle relish
- 1 tablespoon mayonnaise (or vegannaise)
- 1 teaspoon dry ranch dressing mix
- 1 teaspoon dried parsley
- salt and pepper
- Mix all ingredients, and serve on whole grain bread or in pita pockets with lettuce and tomato.
- Better when made ahead and chilled.