In a medium bowl, mash the chickpeas with a fork or potato masher until mostly broken down but still with some texture.

Add the diced red onion, celery, and chopped parsley to the bowl.

In a separate small bowl, whisk together the vegan mayonnaise, dijon mustard, sriracha sauce, garlic powder, salt, and black pepper.

Pour the dressing over the chickpea mixture and stir until well combined.

Taste and adjust seasonings as needed.

Serve immediately on toast, in a sandwich, over lettuce, or with crackers. It can also be chilled for later.