Creamy Chopped Chickpea Pecan Salad

For the salad:

2/3 cup pecan pieces

1 1/2 cups cooked chickpeas (1 can, drained and rinsed)

1/2 cup celery, finely chopped

1/2 cup carrots, finely chopped

1/2 cup apple , finely chopped

1/4 cup currants (or other dried fruit, chopped if necessary)

3 green onions, tops only, thinly sliced

For the dressing:

6 tablespoons vegan or other mayonnaise of choice

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 tablespoon Dijon mustard

1/2 teaspoon salt

1/4 cup water

Generous pinch of freshly ground black pepper

Chopped, fresh or dried dill or parsley (optional)

1/4 teaspoon garlic or onion powder (optional)