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Put the onion in a mixing bowl and add the lemon zest and juice of one half. Add the vinegar and minced garlic and stir.
Roughly mash the chickpeas into the mixture using a fork or potato masher (it's fine to leave some chickpeas whole), then add a pinch of sea salt.
Add the mayonnaise, mustard and a little cracked pepper and stir well. Fold in the gherkins, followed by the pumpkin.
Taste and add more lemon juice, salt and/or pepper as desired. Top with parsley and serve in wraps or sandwiches with whatever spreads and additional ingredients you fancy. Store leftovers in an airtight container for 2–3 days.