1  can (15-ounces) chickpeas, drained
1 1/2 cups celery, diced
1/2 cup vegan mayonnaise
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
 {salt}, to taste
 {pepper}, to taste
 pita (optional)

Mix the chickpeas and celery. Add the remaining ingredients and season with salt and pepper. Serve in pita pockets or as an individual salad.