Step 1

Drain the chickpeas and place in a large bowl. Mash well. You can use either a potato masher or the bottom of a mason jar to smash them.

Step 2

Dice up the celery and bread and butter pickles and add them to the smashed chickpeas.

Step 3

Use a knife to finely mince and cut up the fresh dill and add it to the chickpeas

Step 4

Add the fresh lemon juice, vegan mayo, and garlic powder. Stir the chickpea salad and salt and pepper to taste

Step 5

Serve on bread of choice with lettuce, avocado, tomato, or toppings of choice

Step 6

Store leftover chickpea salad in an airtight container in the fridge for 3-4 days