Mash the chickpeas with a fork or potato masher. Leave some chunks. Add the celery, carrot, green onion, mayonnaise, and relish. Add salt to taste. Serve on whole wheat bread or in pita bread with lettuse and sliced tomatoes. For a fat-free version, substitute 2 teaspoons of mustard for the 2 teaspoons of mayonnaise. This recipe comes from the "Food for Life" by Dr. Neal Barnard.