Add the canned chickpeas and water in the can to a sauce pan. Bring to a simmer and simmer for five minutes. Strain and rinse. This helps to soften the chickpeas to make them creamier and easier to mash.
30 oz of chickpeas
Drain and rinse the chickpeas and add to a mixing bowl. Add in the avocado and mash with a potato masher or the back of a fork.
30 oz of chickpeas, ½ ripe avocado
Add in all other ingredients and mash and mix well.
½ cup vegan mayo, 2 tablespoons dijon mustard, 2 tablespoons red onion, 1 celery stalk, 2 tablespoons dill relish, ¾ teaspoon salt, Black pepper to taste, 1 tablespoon lemon juice
Taste and add more seasonings if you'd like.
Put on toasted bread. Add toppings of choice like more mayo or mustard, avocado, lettuce and tomato
Video
Notes
This will last in the fridge in an airtight container for up to five days.