Pat chickpeas dry by rubbing them between 2 pieces of paper towel on a flat surface.This will also loosen some of the skins, toss those in the trash – this will make the chickpeas easier to mash.
Transfer chickpeas to a medium bowl and gently mash using a form or potato masher.
Add mayonnaise, dill, red onion, celery, lemon juice, salt and pepper. Gently mix to combine.
Serve with bread or crackers. Store leftovers in a container in the fridge for up to 1 week.