Thoroughly drain and pat dry your canned chickpeas with a kitchen towel before smashing to prevent a watery, mushy salad and achieve the perfect chunky texture.

Use pickle juice not just as a marinade but also to adjust the final seasoning—add it tablespoon by tablespoon to build tangy flavor layers without over-salting.

Leave some chickpeas whole while smashing others to chunky pieces; this creates an appealing texture contrast that mimics traditional tuna salad.

Dice your red onion, celery, and cucumber into small, uniform pieces so they distribute evenly and don't overpower the delicate smashed chickpea base.

Let the salad rest in the refrigerator for at least 30 minutes before serving to allow all flavors—especially the dill and pickle juice—to fully integrate and develop.