Vegan Chicken Salad

1/2-1/3 Cup Vegan mayonnaise depending on preference
2 15oz Cans of chickpeas rinsed and drained
1/4 Cup Dried cranberries
2 Sliced green onions
3/4 Cup Sliced almonds
3 Diced celery stalks
3/4 Cup Halved red grapes
1/2 Fresh lemon squeeze to flavor preference
Salt & pepper to tase
Optional flavorings Garlic powder, buffalo sauce, or curry powder. see notes above

In a large bowl add the vegan mayo, chickpeas, cranberries, green onions, almonds, celery, grapes, and lemon juice.
Place 1/3 of the mixture in a blender or food processor. Pulse the ingredients a few times. Make sure you don't blend it into a paste. It should still be a chunky consistency.
Place the blended mixture back in the large bowl with the other ingredients and mix them together. Add salt and pepper to taste.
Refrigerate the salad until ready to serve. You can eat the salad as is or put it on bread, a wrap, a croissant, or in lettuce cups. Enjoy!