For the chickpeas:
1.5 cups cooked chickpeas (15 oz can, rinsed and drained)
2 tablespoons tahini
2 tablespoons vegan mayo
1/4 cup Frank’s Red Hot, plus more to taste
For the ranch:
3/4 cup vegan mayo
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh chives
1 1/2 teaspoons onion powder
1/2 teaspoon garlic powder
1/2 teaspoon lemon pepper
For garnish and assembly:
Additional Frank’s
pitas
1 rib thinly sliced celery
Fresh chives (optional)