Garbanzos con Mayonesa - Chickpea Salad

Add the chickpeas to a molcajete or food processor and pulse to break them into small, chunky pieces - you want texture, not a paste. (If using a molcajete, work in batches and don't overgrind - the volcanic stone gives better texture than a machine.)

In a large bowl, combine the ground chickpeas with mayonnaise, diced vegetables, pickles, parsley, walnuts, and mustard. Mix gently but thoroughly.

Season with sal y pimienta to taste. Let rest for 10 minutes to allow flavors to marry before serving in tortillas or as a filling for cemitas.