Place the drained chickpeas in a mixing bowl and use a fork or potato masher to gently mash them. Leave some whole, don't over mash, you want some texture.
Add all remaining salad ingredients and mix well.
Serve on sliced bread of choice (soft or toasted), with lettuce, tomato and pickles, if desired.
Notes
Do not overly mash your chickpeas. You want texture, so keep some pieces whole.Prepare the salad in advance, but hold off on assembling your sandwich until the day you plan to eat it to prevent soggy bread.Try this chickpea salad without the bread, if preferred. Top it over a bed of romaine, iceberg or baby spinach. You may also make it a wrap. Or spread it on crackers or celery.Nutritional information includes one third of the chickpea salad, without any bread or toppings. Individual brands of sliced bread will vary widely, so always check the nutritional label.Leftover chickpea salad keeps refrigerated for up to 4 days.