In a medium bowl, smash the chickpeas with a potato masher until mostly smashed. I like to keep it a bit chunky to retain some texture. Add the remaining ingredients up to the salt and pepper. Mix to combine before topping off your favorite slice of bread.
To keep this vegan, omit the Greek yogurt and use 1/4 cup of vegenaise.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com