Place 2 Tbs. lemon juice, 1 Tbs. vegan mayonnaise, 1 Tbs. nutritional yeast, and 2 tsp. low-sodium soy sauce in a bowl, and whisk to combine. Add 1 celery stalk (chopped), 1/3 cup cornichons (about 8, finely chopped), two 15-oz. cans chickpeas (drained and rinsed), and 1/4 cup flat-leaf parsley (roughly chopped). Lightly mash half the chickpeas using the back of a fork (this helps to bind the mixture). Makes 4 servings.
Combine 1/2 small red onion (thinly sliced into half moons), 3 Tbs. red-wine vinegar, and 1/4 tsp. kosher salt in a bowl. Let sit for at least 10 minutes, tossing occasionally, to soften. Keep leftovers refrigerated in an airtight container for up to 2 weeks. Makes 4 servings.