Chop apples, celery, green onion, and walnuts very small. (See example in post). Set aside.
Drain chickpeas/garbanzo beans. I use a 15.5 ounce can in this recipe. If you are cooking your own, use 1 3/4 cups.
Put drained chickpeas, vegan mayo, lemon juice, curry powder, and salt into a small bowl. With an immersion blender or hand mixer, process for just a couple of minutes. The mixture should be mostly smooth but have a few chunks.
Add in the breadcrumbs. Start with 1/4 cup and add in more for desired texture - up to 1/3 cup total.
If you are serving right away, add the cranberries along with the other chopped ingredients. If you are saving to serve later, add in the cranberries till right before serving.