Can I use dried chickpeas instead of canned?

Yes. Soak and cook until tender but not falling apart. Drain and use the same way. If they seem dry, add a touch more mayo.

Do I have to simmer canned chickpeas?

No, but simmering improves texture and flavor . It removes a tinny taste and softens the beans just enough.

Totally. This recipe uses no nuts by default. If you add spreads or extras, check labels.

Substitute half the mayo with plain mashed avocado or a dollop of Greek yogurt (if not vegan).

Not if you assemble smartly: toast the bread, layer lettuce between bread and filling, and don’t over-stuff. It holds up well.

A creamy, plant-based take on a classic deli-style salad — same comforting texture as the original, but fully vegan-friendly.

Scale

Pour both cans of chickpeas (including the liquid) into a medium saucepan and set over medium heat.
Let the chickpeas warm and simmer for about 10 minutes, stirring now and then. This softens them and evens out the texture.
Drain the pan into a colander and shake off excess liquid. Transfer the drained chickpeas to a large mixing bowl.
Mash the chickpeas with a potato masher or a fork until they reach the texture you like — leave some chunks for bite or mash smooth for creamier filling.
Add the chopped celery, onion, and parsley to the bowl. Spoon in the mayo and Dijon mustard, then sprinkle the salt over the mix.
Fold everything together until the flavors look evenly distributed. Taste and tweak — add another splash of mustard, a pinch more salt, or extra mayo if you want creamier results.
Cover the bowl and chill in the fridge for at least 1 hour to let the flavors meld. If you’re in a hurry, you can pile it straight onto bread or into lettuce leaves and eat right away.

Storage note
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Optional serving ideas: pile it on toasted bread, tuck it into pita, or scoop it into lettuce cups for a lighter option.