Open and drain 1 15 oz can chickpeas. No need to rinse them, but you can if you want.
Place chickpea into a large bowl and use a fork to mash them.
Chop 1 tbsp pickle, ¼ onion, and 1 tbsp fresh dill. Add them to the bowl with the mashed chickpeas and toss in 2 tbsp vegan mayonnaise, ½ tbsp dijon mustard, ¼ tsp salt, and mix to combine.
Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.
Serve as a sandwich using buns, vegan mayonnaise, Peruvian salsa criolla, and tomato, or enjoy with crackers, over toast, or in a wrap.