Drain and rinse the chickpeas and add them to a mixing bowl. Use a potato masher to gentle mash and break apart the chickpeas. You could use a food processor to do this by just pulsing to grind the chickpeas but I prefer the texture you get using the potato masher. You don't want to over work the chickpeas.

Once the chickpeas are mashed to the desired consistency add all the other ingredients (sweet relish, chopped celery, dill, parsley, mayo, mustard, and a dash of pepper). Mix to combine all ingredients.

Chill in fridge or serve immediately. The chickpea salad can be kept in the the fridge in an air tight container for a few days.