In a medium bowl, slightly mash the chickpeas with a fork. You still want pieces of chickpea, so don’t fully mash to the point of pureeing.

Cut the avocados in half, remove the pit, and extract the flesh with a spoon. Transfer the avocado to another medium bowl. Add the lemon juice, dijon mustard, salt, and pepper to the bowl and then mash the avocado mixture until mostly smooth. To the bowl, add the mashed chickpeas, celery, pickle, capers, and chives.

Fold the avocado chickpea salad mixture together with a spatula until just combined. Check the mixture for seasoning and adjust if necessary. Serve the avocado chickpea salad with lettuce wraps or in between fresh bread slices with other accompaniments. Salad keeps in a tightly sealed container (see recipe headnotes) for up to 3 days.