Put almonds, carrots, celery, pickles and dill into a food processor. Chop into small pieces and put into a large bowl.
Next add the chickpeas into the food processor and pulse until chunky. Take out all but 1/4 cup and add to the bowl.
Puree the leftover chickpeas into a paste.
Add the chickpea paste, pickle juice, lemon juice, salt, garlic powder and pepper into the bowl and mix well.
Add the reserved chickpea brine (you can store the rest for future use), and beat with a stand mixer (with whisk attachment) or beater until it begins to get thick and creamy. You can drizzle a bit of oil here if you want an extra creamy result.
Add it to the bowl and fold into the mixture.
Serve on bread with cucumbers, tomatoes and lettuce!
If you want a really fast version and don't want to mess with whipping the brine, then simply add 1/2 cup chickpeas instead of 1/4 when pureeing to a paste, then mix with the chopped chickpeas and veggies.
Makes 2 cups chickpea mixture. Serving size is 1/2 cup.
Nutrition facts are for the mashed chickpea filling only
Tips to prep ahead:
Chop veggies and beans beforehand so all you need to do the day you make it is put it all together.