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Press the capers with a paper towel to removes as much moisture as possible. Place them in a small, cold skillet along with the olive oil, and then begin to fry them over medium heat. Stir often, and cook until the capers start to brown. Transfer to a paper towel to cool.
In a large bowl smash the chickpeas well. I like to smash as many whole chickpeas as possible. Alternately, you can pulse the chickpeas in a food processor for this step. Add the yogurt, mustard, green onions, celery, walnuts, relish, serrano chile, and fried capers to the chickpeas. Stir well, until uniform. Taste and add a bit of salt and pepper if you like. Squeeze the juice of half a lemon across the top, stir again, and adjust with more as needed. Refrigerate until ready to assemble sandwiches.
When you’re ready to make sandwiches, toast the bread if you like, rubbing with a bit of olive oil and a garlic clove after. Top with a generous scoop of the chickpea salad. You can serve open faced or topped with a second slice of bread. An optional dusting of curry powder and a side of a few potato chips is always welcome. Enjoy!