Creamy Chickpea Salad with Fresh Herbs

1 1/2 cups cooked chickpeas

1/2 cup tofu, mashed well

2 tablespoons Veganaise (or other vegan mayo)

1/2 tablespoon Creole mustard

1/4 teaspoon Old Bay Seafood seasoning* (or to taste)

2 teaspoons lemon juice

1 teaspoon soy sauce

1 rib celery, minced

1/2 teaspoon salt, or to taste

1 teaspoon fresh thyme leaves (or 1/4 tsp dried)

1 tablespoon minced fresh parsley

1/4 teaspoon paprika

generous grating of black pepper

Mash the chickpeas well with a potato masher. Add all remaining ingredients and taste, adding more seasonings if necessary. Refrigerate until chilled. GREAT as a sandwich filling, as a dip.