Open, drain and rinse canned chickpeas. Add to a medium-size mixing bowl. Then add salt, black pepper, nutritional yeast and cayenne. Using a fork, mash half of the chickpeas, leaving the other half whole.

Smash the garlic with the side of your kitchen knife. Sprinkle on some salt and continue to smash and chop until you are left with a paste. Transfer to bowl of chickpeas.

To the same bowl, add celery, green onions, pickles, olives, almonds, shallot, parsley, dill, red wine vinegar, mustard and vegan mayo. Combine and mix well.

Lastly, gently fold in the diced avocado. Give it a taste and season with salt and pepper to your liking. Serve in lettuce cups for a refreshing salad, as a sandwich filling or in a wrap, or as a crostini for a party.