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)

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.