• Drain and rinse your chickpeas and lightly dab them dry with a clean kitchen towel or paper towel (use these bamboo paper towels for a more sustainable option).
  15 oz chickpeas aka garbanzo beans
  

Smash Method (Preferred)

• For a chunkier egg salad substitute, use a potato masher or fork to smash your chickpeas until there are no whole chickpeas left (this is my preferred method).
  
• Peel and dice your red onion and dice your celery. Add them to your smashed chickpeas with the vegan mayonnaise, salt, pepper, paprika, and turmeric.
  2 stalks celery, ¼ small red onion, ¼ cup mayonnaise, ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ¼ teaspoon turmeric
  
• Stir until well-combined and serve on a sandwich, in a wrap, or a salad, or as a dip.
  

Food Processor Method

• If you want a smoother egg salad substitute, use a food processor. Add all the ingredients to the processor and blend on high until smooth.
• Serve on a sandwich, in a wrap, or a salad, or as a dip.