Step 1

Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.

Step 2

Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.