Do a small dice on your onion and celery. I like to go small here, but if you are more into a rustic chop for your salad, go for it.
Place drained, rinsed chickpeas and drained hearts of palm in the food processor. Pulse lightly until the texture is flaky and chunky. Be careful not to over-process, we want a flaked texture, not a creamy hummus texture.
Place the contents of the food processor and the rest of the ingredients into a medium or large mixing bowl. Mix it all together with a spatula. Taste and adjust salt, pepper or mayo as desired.
Chill and store, or eat some right out of the bowl.