Chickpea Salad Sandwich

From TheSimpleVeganista.com

1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1/2 cup celery, sliced 
1/2 cup carrots, diced
1/4 - 1/3 cup scallions, sliced 
1/4 cup mayonnaise
1 - 2 tablespoons mustard
sea salt & cracked pepper, to taste
dash of garlic powder
juice of 1/2 lemon
dash of paprika

Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork, potato masher or pastry blender. Add the remaining ingredients and combine. 

Serve with greens, tomato, or hummus on toasted wheat bread.

Store leftovers in an air-tight container in the fridge for up to a week.