Chickpea-artichoke "tuna" salad

I have been making chickpea salad for many years, but I recently came across this brilliant idea to add artichokes and I am converted! The artichokes lighten up the texture and add a very pleasant subtle flavor. I found the idea on this blog https://www.blissfulbasil.com/vegan-mediterranean-un-tuna-salad/, and then simplified and adapted the recipe.. This is excellent on a sandwich, on crackers, or dolloped on top of salads!

1 can chickpeas
1 can artichokes (the kind packed in water, not marinated)
3 tablespoons Vegenaise
Salt and pepper to taste
Optional great additions: fresh parsley, green onions, capers, diced celery, or even a little curry powder with grapes and pecans.

Use a food processor to chop the chickpeas, but don't blend them into hummus consistency. This took about 15 pulses on my food processor.

Set the chickpeas aside. Squeeze the artichokes to remove as much water as possible, then chop them in the food processor until they are small flakes (about 10-15 pulses).

Mix chickpeas, artichokes, and Vegenaise. Add salt and pepper to taste. Stir in any additions.