In a medium bowl, combine the vegan mayonnaise with the juice of half a lemon. Add in the curry powder, ground cumin, turmeric, cayenne pepper (if using), and a pinch of black pepper. Press or grate one clove of garlic into the mixture. Stir until well combined. Adjust consistency with water if too thick and season with salt to taste.

Drain and rinse one 15-ounce can of chickpeas. Optionally, rub the chickpeas between layers of a kitchen towel to remove their skins for a creamier texture.

Using a fork, partially mash the chickpeas in a large bowl, aiming for about three-quarters mashed while leaving some whole.

In the bowl with the mashed chickpeas, add finely diced celery, red onion, sliced green onions, and chopped cilantro (or parsley). Pour in the dressing and mix until evenly coated.

Serve the salad in sandwiches, lettuce wraps, or with crackers. Enjoy!