Chick Pea Sandwich Spread

This recipe is from the Kripalu cookbook, in which it is called Chick Pea of The Sea. It think it's meant to be a vegetarian substitute for tune salad. It's an easy-to-make, delicious spread that could be used as a sandwich filling or an alternative to hummus/dip. My version contains only slight variations.

1 15oz can chickpeas, drained and rinsed
1/2 cup water
1/2 tsp salt
1/3 cup mayonnaise or soy mayonnaise
3/4 Tbsp canola oil
3/4 Tbsp prepared brown mustard
1/2 Tbsp cider vinegar
3/4 Tbsp nutritional yeast
1/2 Tbsp celery seeds
1/8 tsp black pepper
1/2 cup chopped celery
2 Tbsp chopped scallions

Combine everything except celery and scallions in a food processor, pulsing until chick peas are chopped and everything else is well-distributed. Add celery and scallions and pulse until uniform. Serve at room temperature or chilled.