Optional: Rub the chickpeas between the layers of a clean dish towel or paper towel to remove the skins for a smoother mash.
Mash the chickpeas with a fork or potato masher until mostly mashed, with some whole chickpeas remaining for texture.
Add the chopped veggies - bell pepper, carrot, and pepperoncini.
Make the dressing: In a small bowl, combine the pepperoncini juice, tahini, maple syrup, Dijon, and crushed red pepper. Grate the garlic into the bowl. Mix well, adding a few tablespoons of water if needed until the desired consistency.
Combine: Add the tahini mixture to the bowl with the mashed chickpeas and mix until fully incorporated. Season with salt and pepper.