Here's my take on it, which is pretty much the exact same except I used more mustard, seeds instead of nuts, and fresh lemon juice.
2 cans chickpeas, rinsed and drained
1/2 c veganaise
1-2 Tbsp dijon mustard
1 red bell pepper
2 carrots, peeled and diced
2 celery stalks, peeled and diced
2 Tbsp fresh parsley
1/2 c pan-toasted nuts (I used pumpkin seeds.)
squeeze of fresh lemon juice
S&P to taste
Pulse the chickpeas in the food processor (or mash them with a fork) just enough to get them chunky and flaky (like canned tuna), then transfer to a bowl. Add chopped veggies. Stir in mayo/mustard combo and lemon juice. Season with S&P. Stir in parsley and nuts last. Serve over greens or in a sandwich.