If using a food processor, add the capers, caper brine, lemon juice (start with 1 tbsp), curry powder, green onions, almonds, cashew butter, salt and pepper. Pulse until blended. Add the chickpeas and pulse a few times until the chickpeas are broken up into a chunky texture and the mixture is a bit sticky. Taste and add any more lemon juice, salt or spice. I added another pinch of salt and squeeze of lemon juice. You want it fairly strong, so it stands out in a sandwich.