This has been a favorite of my family for a long time. When I make it for others, I almost always make it using Follow Your Heart's Veganaise -- which I think is the BEST tasting vegan mayo. However when I make for myself I use my own home made vegan mayo following Bryanna Clark Grogan's recipe which is entirely oil free.
4 cups of cooked (or canned) chickpeas (Garbanzo Beans) well drained
1 TBS Kelp Powder
1-2 TBS wheat free tamari
1 TBS lemon juice
2 stalks celery finely chopped
3 TBS finely diced onion
1/4 cup pulp from juicing carrots (optional)
1/2 cup vegan mayo (Veganaise or home made oil free mayo)
1) Drain the chickpeas and place them into a flat-bottomed container. Using a potato masher, partially smash the chickpeas - but leave them in chunks.
2) Sprinkle the kelp powder, tamari and lemon juice over the chickpeas and stir well to evenly distribute. (Use smaller amount to reduce sodium content)
3) Add in the celery and onion and carrot pulp if using. Mix well.
4) Stir in the vegan Mayo