In a medium bowl, mash the garbanzo beans with a fork or potato masher until the beans are smooth.
Add all other ingredients and mix in until thoroughly combined.
Adjust the texture: As this recipe mimics regular tuna salad, the texture of the chickpeas should be relatively smooth and well-mashed. However, if you prefer things with a little more bite (like us), you can leave it less smashed or even just smash a small portion of the beans. It’s up to you!
To save time, use a food processor: Simply add the chickpeas to your processor and pulse until mashed to the desired consistency, then add the remaining ingredients and pulse to combine.
Allow it to marinate: While you can technically enjoy this vegan chickpea tuna salad immediately, I recommend allowing it to sit and for the flavors to meld for at least 30 minutes (if not overnight). This is definitely a dish that tastes even better the second day!
To use dried chickpeas: Make sure to soak them overnight, then drain and rinse. Add to a large pot of boiling water and simmer for 45-60 minutes, or until tender.