Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, cucumber, red onion, cilantro, and cashews if using.
In a small bowl, whisk together the vegan mayo or greek yogurt, lemon juice, curry flair, salt to taste, and a dash of das curry haus if using.
Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients to your liking.
Serve as a sandwich (I like Rye), in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or add to a bed of greens to make a salad.