Anyway, you probably have your own version of this sandwich spread, but for what it's worth, I am throwing mine out there for your consideration.
Vegan "Tuna" Chickpea Sandwich Spread
2 cans (or around 4 cups) cooked chickpeas, rinsed and mashed.
Juice of 2 smallish lemons (about 1/2 cup)
1 1/2 teaspoon Bragg Organic Sea Kelp Delight
1/2 Tablespoon spicy brown mustard
1/3 to 1/2 cup vegan mayonnaise
1 can black olives (sliced)
Dill pickles, chopped (to taste--I love pickles so I use as many as it takes to get the flavor right).
1 cup chopped celery
Some fresh parsley if you have any
1 Tablespoon Annie's (or Trader Joes) Goddess Dressing
To begin, I recommend if you don't already have one, that you purchase a pastry cutter to use for mashing up your beans. This is really the quickest, best, and easiest way to do this, and they only cost between 5 and 10 bucks, depending on where you get it. I use mine all the time for mashing veggies, whether it's avocado for guacamole, beans for some kind of dip or spread, or even tofu for a scramble---best 5 bucks I ever spent.
After you have mashed your chickpeas, stir in the lemon juice and sea kelp--this will serve as your "tuna" base. Then add all of the other ingredients and continue to mix. Once it looks like you are about ready to go, give it a taste and see if it needs anything--here is where you can tweak the flavors until it tastes just right. I like to add some of the tahini-based "goddess" dressing for a little more flavor. Sometimes I will throw in a little dill, or maybe more lemon, depending on my mood. If I do not have any goddess dressing, I might add a little bit of cider vinegar and some tahini. But I usually just use the dressing. (Be forewarned, most store-bought vegan goddess dressings contain wheat, so if you are looking for a wheat-free version of this recipe, don't use the dressing.)
I frequently make a big batch of this chickpea spread on Sunday, and then my husband and I have sandwich filling to get us through the week. It's definitely a staple in our repertoire of lunch foods, and also a great way to use up that bit of extra celery that seems to live in the bottom of my veggie bin. (By the way, this spread is also tasty on pita or crackers, if you are looking for a yummy little snack.)