Step 1: Prepare the Chickpeas. Drain and rinse the canned chickpeas thoroughly under cold running water. Place them in a medium-sized bowl.
Step 2: Mash the Chickpeas. Using a fork or potato masher, mash the chickpeas until mostly broken down but still with some texture. Avoid over-mashing to keep some whole pieces for chewiness.
Step 3: Chop Your Veggies. Finely dice the celery and red onion. The smaller the pieces, the better they will integrate into the salad.
Step 4: Mix the Dressing. In a small separate bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, dried dill, salt, and black pepper until smooth.
Step 5: Combine Everything. Add the diced celery, red onion, and the prepared dressing to the mashed chickpeas. Stir well to combine all ingredients, ensuring the chickpeas are evenly coated.
Step 6: Taste and Adjust. Taste the chickpea salad and adjust seasonings as needed. You may want to add more salt, pepper, or lemon juice to your preference.
Step 7: Chill (Optional). For best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This chickpea salad recipe tastes even better after chilling.
Step 8: Serve and Enjoy! Serve your chickpea salad in sandwiches, wraps, lettuce cups, or with crackers. It also makes a fantastic side dish.