Step 1

place the mayo and hot sauce in a large bowl and whisk until combined.

Step 2

Add the cooked chickpeas to the same bowl and use a potato masher or a fork to mash to your liking; I prefer to roughly mash around 75% them to give a nice texture, but you can adjust according to your own personal preference.

Step 3

toss in the celery, onion, carrot, dill and cilantro. Mix well, until the dressing is evenly distributed. Add any additional salt or black pepper to taste, if necessary.

Step 4

serve as-is, in a sandwich, or as a hearty “dip” with crackers, veggie sticks, or lettuce cups. Store any leftovers in the fridge for up to 5 days.