Drain and rinse the chickpeas and place into a food processor. Give one or two pulses
Chop the walnuts, celery and parsley. Add to the food processor.
Drain the capers and add to the processor along with olive oil, lemon juice, salt and pepper.
Finally, add the vegan mayonnaise, give it a few pulses and taste for seasoning.
Serve on a bed of mixed greens or as we did, in a spinach wrap.