Easy chickpea salad (I’m a chef now)

I went to the grocery store and I bought all these ingredients to make a chickpea tuna situation with no mayo because mayo freaks me out. Chickpeas drained and rinsed. In another bowl, we’re going to do 2 tbsps of Greek yogurt. 2 tablespoons of extra virgin olive oil, tablespoon of lemon juice. We’re going to do a little dijon mustard, a little pepper, pinch of salt. This is optional, but if you’re a little crazy like I am, just do like a little dash or two of hot sauce. We’re going to give this a good mix. You don’t have to do this, but I’m going to mash up my chickpeas just a little bit. It’s a little rough mash. It’s the element of surprise. You don’t know if you’re getting a whole chickpea or a mashed one. And that’s what keeps life exciting. To my chickpeas, I’m going to add in some onion that I just chopped up and didn’t cry on. Nice. Nice. Onions don’t make me cry. Other things do for sure. But next, we’re putting in some celery. Next, we’re going to add in some dill. Lastly, we’re going to do a tablespoon of capers. Once your bowls look clean like this, we can add in our wet ingredients. I’m just going to mix this all together. And here we are with this lovely masterpiece. Mm.