In a medium bowl, use an avocado masher or a strong fork to mash the chickpeas well. They should retain some of their texture and not appear pureed. A few whole ones left are ok.

Mix in the mayo, mustard, pickle relish, kala namak, turmeric, and black pepper. Mash a little bit more. Fold in the celery and dill. Taste for kala namak and adjust as needed — saltiness varies from brand to brand.

Store in a covered container in the refrigerator until ready to use. Serve on sandwiches, stuffed into an avocado, scooped onto salad, or on open-faced toast with sliced radishes, olive oil, and flaky salt.