Step 1

Drain the chickpeas and put into a medium bowl.

Step 2

Dice the celery and green onions - the smaller, the better.  Add to drained chickpeas.

Step 3

Add in the vegan mayo, pickles, and seasoning.

Step 4

With an immersion blender or food processor, mix and smash all the ingredients together.

Step 5

Mix in the breadcrumbs. Start with 1/3 cup and add in more by the teaspoon till you have your desired consistency.

Step 6

Start with 1 pinch of the black salt.  Add in another pinch if desired. Remember that a little goes a long way. It has a strong sulfur taste and smell.

Step 7

Allow to sit for about 30 minutes. This will allow the bread crumbs to soften and the flavors to meld.

Step 8

Serve between two crusty slices of bread or in a lettuce wrap.

Step 9

The chickpea mixture can be kept in a tightly sealed container in the refrigerator for about 5 days.