Make "chicken" salad sandwiches - drain, rinse, and roughly chop 1 can of chickpeas. In a bowl, add a couple tablespoons of sweet pickle relish, two chopped green onions, two teaspoons curry powder, a pinch of sugar, a dash of soy sauce, a teaspoon or two of yellow mustard, black pepper, a handful of nuts or seeds of your choice (I used roasted sunflower seeds), and a big glob of vegenaise. Stir everything together, adding as much vegenaise as you like to get a nice chicken-salad consistency. Chill in the fridge for a couple hours before serving on bread, toast, or in a pita with lettuce, tomato, pickles, sprouts, or whatever - you can slather on more vegenaise for good measure if you like, too.
Serve your sandwiches with oven fries. Season fries as desired and dip in vegenaise or a vegenaise-ketchup blend.
Mmm... vegan mayo.