Drain and rinse the 2 can chickpeas 15 oz each, rinsed and drained thoroughly, then spread them on a clean Kitchen Towel and pat dry. Transfer to a large Mixing Bowl. Using a fork or Potato Masher, mash the 2 can chickpeas 15 oz each, rinsed and drained until most are broken down but some chunks remain for texture — you want a mix of creamy and chunky, not a smooth paste.

Add the ⅓ cup vegan mayonnaise, 2 tbsp lemon juice freshly squeezed, about 1 lemon, and 1 tsp Dijon mustard to the mashed 2 can chickpeas 15 oz each, rinsed and drained. Stir well to combine. The mixture should be creamy and cohesive — add an extra tablespoon of ⅓ cup vegan mayonnaise if it seems too dry.

Fold in the chopped 2 stalks celery finely chopped, 0.5 medium red onion finely diced, 0.5 medium red bell pepper finely chopped, minced 2 cloves garlic minced or pressed, and 2 tbsp fresh flat-leaf parsley finely chopped. Season with ½ tsp fine sea salt plus more and freshly ground ¼ tsp black pepper freshly ground. Taste and adjust — add more 2 tbsp lemon juice freshly squeezed, about 1 lemon for brightness or more ½ tsp fine sea salt plus more as needed. For best flavor, cover and refrigerate for at least 10 minutes to let the flavors meld.

Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.