• 3 cups cooked chickpeas
• 4 celery stalks, finely chopped
• 1 red onion, finely chopped
• 1 red bell pepper, finely chopped
• 1/2 cup finely chopped dill pickle
• 1/2 c mayonnaise (or 1 avocado, mashed)
• 2 garlic cloves, minced
• 1 Tbsp yellow mustard
• 2 teaspoons minced fresh dill (optional)
• juice of a lime
• salt and freshly ground black pepper, to taste
• garnish with chopped parsley

1. In a large mixing bowl, mash the chickpeas, leaving a chunky consistency.
2. Mix in the celery, red onion, bell pepper, garlic and pickle. Add the mayonnaise or mashed avocado and mustard until well combined. Feel free to add more if you prefer a more moist consistency.
3. Season with the lime juice, salt, pepper, fresh dill, and garnish with parsley.

This salad is a lovely tribute to the classic tuna salad. Just like with your classic tuna salad, it can be personalised based upon personal preferences - increase/decrease moisture with mayo/avocado, include or omit pickles, or even make a Mediterranean version with olives, tomatoes, cucumbers, and mint!