For the chickpeas:
1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
2 tablespoons tahini
2 tablespoons vegan mayo
1/4 cup Frank’s Red Hot, plus more to taste

For the ranch:
3/4 cup vegan mayo
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper

For garnish and assembly:
Additional Frank’s
16 mini-pitas
1 rib thinly sliced celery
Fresh chives (optional)

1 5 cups cooked chickpeas (15 oz can, rinsed and drained) 2 tablespoons tahini 2 tablespoons vegan mayo 1/4 cup Frank’s Red Hot, plus more to taste 3/4 cup vegan mayo 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1 1/2 teaspoons onion powder 1/2 teaspoon garlic powder 1/2 teaspoon lemon pepper 16 mini-pitas 1 rib thinly sliced celery

Make the chickpeas:
In a mixing bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.

Mix in the mayo and tahini and give a few more mashes. Salt to taste, if needed. It should be salty enough with the Franks and mayo.

Make the ranch:
Just mix all of the ingredients together in a little bowl!

Assemble:
Place a tablespoon or so of chickpea salad on a pita. Add a dash more Frank’s if desired. Top with a dollop of ranch. Garnish with a few slices of celery and a piece of chive.