In a food processor, place 1 1/2 cups of chickpeas, mayo (if using), lemon juice/zest, mustard and salt/pepper. Begin to pulse slowly, about 3 seconds for each pulse. Pulse about 10 times, or until chickpeas are just beginning to break up (you don't want to create a smooth paste, it should be crumbly). Use a spatula to mix between pulses if chickpeas are sticking to the side. Alternatively, you could also "mash" the chickpeas with a fork or potato masher if you don't want to use a food processor. You can easily achieve the same texture. You just want the chickpeas pretty "mashed" up to make a creamy texture with some big pieces still remaining.

Remove chickpea mixture, place in a bowl and add remaining 1/4 cup of whole chickpeas, red onion, and celery. Mix to combine. Taste, adjust seasoning as necessary.

Enjoy immediately, or store in an air-tight container in your fridge for 3-5 days

To build your sandwich

Toast 2 slices of bread of your choice. Set aside

In a bowl, "mash" one avocado with salt/pepper

Place 1//2 cup of chickpea salad on the bottom of toasted bread, add sprouts, and mashed avocado, top with the second toasted bread slice and enjoy!