Like vegan egg salad - without the egg!
De-skin chickpeas by pouring into a colander, rinsing, and lightly pinching individual beans between the index and thumb finger. The skin should slide off nicely. Place de-skinned beans in to a separate, medium sized, mixing bowl.
Add mayo and begin to stir and mash with a fork. You want it to be mashed with some chunks.
Continue to stir to mix the mayo evenly.
Add diced dill pickles, salt, pepper, paprika, turmeric, and garlic powder.
Mix and stir until coated evenly.
Leftovers can be saved in the fridge.