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Drain and mash the chickpeas.
Chop the red onion, pickles, and dill, and add to the mashed chickpeas.
Add the vegan mayo, lemon juice, mustard, salt, and pepper.
Mash again and mix well.
Serve with sandwich toppings of your choice.
Store the TuNAH in the fridge for up to 3 days.
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