This salad reminds me of tuna or chicken salad in my pre-vegan days. The recipe is from Robin Robertson's cookbook 1,000 Vegan Recipes, "Chickpea-Tomato Wraps". I add 1 Tbsp. nutritional yeast and 1 Tbsp. lemon juice and use Dijon mustard instead of spicy brown mustard. I could eat the whole bowl by myself.
I ate my chickpea salad in an Oroweat Italian Herb Pocket Thin with spinach and sliced orange mini pepper. Filling, nutritious and delicious!