• 1 15-ounce chickpeas , drained and rinsed. Cooked chickpeas work too.
• ¼ cup red onion , finely diced (rinse or soak in cold water for 1-2 minutes to remove some of the harsh bite if preferred)
• 1 celery rib . finely diced (about ¼ - ⅓ cup)
• 1 tablespoon finely chopped spicy dill pickles , such as Bubbies - use regular dill pickles if you prefer no heat
• 2 tbsp fresh dill , finely chopped
• 1 tbsp fresh chives , chopped (may sub with green onions if preferred)
• 1 tbsp fresh parsley , finely chopped
• 2 tbsp vegan mayo , or use avocado oil mayonnaise or mayo of choice. You can also sub with hummus, dairy-free or regular Greek yogurt or cottage cheese (for added protein) if you're not dairy-free.
• 1 tsp Dijon mustard
• Juice of 1 lemon
• Fine sea salt or kosher salt to taste
• Ground black pepper to taste

For optional wrap

• Large gluten-free tortillas of choice , grain-free as needed - we like Siete or Maria Ricardo
• Hummus , for spreading
• Butter / bibb lettuce
• Baby spinach
• Thin avocado slices or cucumbers slices or both
• Cherry or grape tomatoes cut into quarters or halves (depending on their size)

For the optional sandwich

• 2 slices gluten-free sourdough bread , or bread of choice. We like BrdSeriously, aWG, Base Culture or Grain-free Planet for a grain-free / lower carb options.
• Dairy-free (or regular) butter , for spreading
• Butter / bibb lettuce
• Baby spinach
• Thin avocado slices or cucumbers slices
• Sliced tomatoes