Combine mayo, curry, vinegar, and garlic powder in medium bowl.
Add 1/2 can of drained chickpeas, and mash with dressing until creamy using a fine potato masher or blend in a food processor.
Chop celery and shallot.
Add remaining chickpeas, celery, shallot, cranberries and pecans (if using), and stir to cover well with thick dressing.
Salt to taste.
The mashed chickpeas make a creamy, yet textured, dressing that is reminiscent of chicken salad. Eat with crackers or wrap up as a sandwich.

2 15oz (425g) cans chickpeas, drained
1/4 cup (59ml) vegan mayo
1 1/2 tablespoon (22ml) curry powder
1 tablespoon (15ml) apple cider vinegar
1/2 teaspoon (2.5ml) garlic powder
2 stalks celery
1/2-1 cup (60-120g) dried cranberries
1 medium shallot or small red onion
1/2 cup (60g) pecans, chopped (optional)
salt to taste