In a medium mixing bowl, mash the chickpeas with a potato masher or the back of a fork until they are mostly broken up. Or use a food processor with the pulse function, then transfer the mashed chickpeas to a medium mixing bowl. It's fine if some of the beans are still whole.
Add the rest of the ingredients to the bowl and mix until well combined.
Serve immediately or refrigerate for later.
Leftover salad will last covered and refrigerated for up to 4 days. For best results, do not freeze.Enjoy in a sandwich, on a bed of greens and vegetables, or simply as is.