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.

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

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

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

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

Store leftover chickpea salad in an airtight container in the fridge