2 cans or 2 1/2 pounds of cooked chickpeas
1/4 cup of sweet pickle relish ( more if desired)
1/4 - 1/2 cup of chopped red onions
1/8 - 3/4 tsp black salt
3/4 cup of plant based mayo(Follow Your Heart, Vegenaise, etc.)
A touch of mustard for color
Dash of smoked paprika for garnish

Drain canned or cooked chickpeas and cool. Place in a bowl and
mash or mix with small mixer until smooth or desired texture
Add all other ingredients and stir together. Add more of any
ingredient to suit your taste. Serve on white Portabella
mushrooms cut in half for the egg white bed substitute.
Note: Black salt can be found at Asian markets, gives the egg taste.