1. In a food processor, blend together all of the sauce ingredients until creamy. Set aside.
2. Add chickpeas to food processor and pulse until coarsely chopped but not smooth.
3. Add chickpeas to serving bowl and stir in celery, green onion and dill pickle then mix in sauce.
4. Serve as a side or enjoy on a wrap or as a gluten free sandwich. This recipe tastes even better the next day – so try to make ahead!