This is like a cross between tuna salad and chicken salad and I ❤ it on sandwiches.
1 15-oz can garbanzo beans (or 2 cups of home-cooked garbanzo beans)
2 Tbsp leeks or green onions, minced
2 Tbsp vegenaise or mayo of choice
1 Tbsp Dill Relish or finely chopped pickles (I like Bubbies pickles)
Celery salt to taste
Mix ingredients. Serve with lettuce and tomato (or whatever other fixings you fancy) on a whole wheat bun.
Note: Garbanzos from a can tend to be harder than home-cooked ones, so I recommend smooshing the beans a bit before mixing the other ingredients together. Otherwise, they have this slightly annoying tendency to band together to start an anti-consumption revolution and roll right off your sandwich onto your plate.