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Add the chickpeas to a large bowl and mash with a fork or potato masher until chunky and mostly mashed.
Add the mayo, lemon juice, salt and pepper to the chickpeas and mix until fully combined.
Stir in the diced shallot, celery and dill. Taste and season with more salt, pepper and lemon juice as you see fit.
Sprinkle a little paprika over the top before serving for a little added colour.
Enjoy as a side salad or as a sandwich filling. Keep stored in the refrigerator for up to 5 days.