Step 1

Add the drained chickpeas to a food processor and pulse a few times to roughly chop. Make sure to not over blend, you want to have some texture.

Step 2

Transfer the chickpeas to a large mixing bowl, alongside the rest of the ingredients- diced celery and onion, mayo, pickles, chopped fresh dill, turmeric, black salt, lemon juice, and pickle juice.

Step 3

Using a rubber spatula, or a spoon, give everything a good stir. Make sure the mayo coats the rest of the ingredients evenly and the turmeric dissolves.

Step 4

For best results, refrigerate for 2 hours before serving. However, if you don't have the time, it's also delicious served right away with bread, homemade vegan tortillas, pitas, etc.