Strain, rinse, and dry the chickpeas.
In a bowl, mash the chickpeas until desired texture. Add red onion, celery, dill, parsley, pickles, chili powder, lemon, and salt & pepper.
Add any sauce of choice (I recommend lemon vinaigrette) and let marinate in fridge for 30 minutes.
Serve on gluten-free bread with sprouts, lettuce, and tomato.