2 15 oz cans of chickpeas, drained and rinsed
3 celery stalks, shopped
1 small shallot, diced
1/2 cup castelvetrano olives, chopped
1/4 cup mayonnaise
1 tsp dijon mustard
1/4 cup fresh dill, rough chop
2 Tbsp capers, rinsed and roughly chopped
Zest of 1 lemon and the juice of that lemon
1 Tsp of salt
freshly ground black pepper
First make the dressing. In a large salad bowl, add the mayo, dijon, dill, capers, zest and juice of the lemon, salt and pepper. Whisk until well combined.
Add the chickpeas to the bowl and smash them with the back of a fork. They don't all have to be smashed and you don't want it to turn into a mushy paste. Then add the celery, shallot and olives. Mix everything together until the chickpeas are well coated.
Taste for seasoning and add whatever else you may think it needs. The Chickpeas will absorb the dressing after a while so mix everything together right before serving.