Chickpea "Tuna" Salad

Anne and I recently captained the weekly oneg at our synagogue, Adat Shalom in Bethesda, MD.  Of course we did it vegan, so I decided to make chickpea "tuna" salad. It came out quite well, and I thought I'd post the recipe.  I had to make four large bowls, so this is my best shot at a smaller quantity, but adjust with more seasoning if you need it!

4 cups (about 3 cans or so) or chickpeas, drained and rinsed
3-4 stalks celery, finely chopped
1/4 cup relish
1/4 cup nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon dried kelp
1/4 cup vegan mayo
Splash of lemon juice
Salt and pepper to taste

Mash the chickpeas until they are pretty smooth, but not so smooth that it resembles hummus. Mix in the celery, relish, nutritional yeast, onion powder, kelp, mayo, and lemon juice and stir well to combine. Season with salt and pepper, and add more lemon juice or mayonnaise if needed.

Chill for 30 minutes or so, or overnight if possible. Serve on toast or a bagel.