Chickpea Salad Sandwich Filling

I never tried a chickpea sandwich filling that I liked well enough to make again...until this one! The artichokes are what set this recipe apart. 

Pulse in a food processor to chop:
2 cloves garlic

1/4 of an onion

Then add to food processor:

1 15-oz can chickpeas

1 14-oz can water-packed, quartered artichokes (not marinated)

2 Tbsp. lemon juice

1 Tbsp. brown sugar

1/2 tsp. salt

1 Tbsp. Braggs or soy sauce

1 Tbsp. yeast flakes

1 tsp. paprika

1/2 Tbsp. yellow mustard

2 Tbsp. olive oil

3 Tbsp. vegan mayonnaise

Pulse food processor until all ingredients are well mixed and chickpeas are a mashed consistency. You don't want to process it so long that it becomes the texture of hummus. Leave some texture. Scrape into a bowl and stir in the following:

1 stalk celery, finely chopped

3 green onions, thinly sliced

1/4 cup pickle relish or chopped dill pickles

1/4 cup finely chopped red bell pepper

Serve on toast or crackers. Refrigerate unused portions.