Step 1

Begin by straining, rinsing and drying your chickpeas. Place in a bowl and mash with a fork until your desired consistency. I like to leave it a little chunky with some parts more mushed.

Step 2

In the same bowl, toss in your red onion, celery, dill, parsley, spicy pickles, chili powder, lemon and salt and pepper. Mix well and set aside.

Step 3

Next, make your quick sauce. In a bowl, whisk together tahini with water so it’s not as thick. Next, add in mayo, lemon juice, vinegar and salt and pepper.

Step 4

Pour over your chickpea mixture, toss well and marinate in the fridge for up to 30 minutes. Serve in sandwiches with sourdough bread, sprouts, lettuce and tomato. You can also serve in lettuce cups or in your favorite vessel!