Mix together the fresh lemon juice, mayo and Dijon mustard and set aside
Mash the chickpeas in a bowl with a potato masher, remove the skins
Add the green onions, roasted red peppers, black olives, celery, onion and garlic granules, salt and pepper and mix together
Gently stir in the avocado chunks
Add the mayo, mustard, lemon juice mixture and stir all together
Taste to adjust seasonings
Cover and refrigerate for at least an hour to let flavors mingle
Serve as a sandwich spread or a salad topping
ENJOY!