Drain and rinse the canned chickpeas under cold water. Place them in a large mixing bowl.

Using a potato masher, mash the chickpeas to a mix of smooth and chunky texture.

In a separate bowl, whisk together Greek yogurt, Dijon mustard, fresh lemon juice, garlic powder, salt, and black pepper until creamy.

Finely chop the red onion, celery, cucumber, and parsley. Add these veggies to the mixing bowl with the mashed chickpeas.

Pour the yogurt dressing over the chickpea and vegetable mixture. Gently stir until coated.

Taste and adjust seasonings as needed, adding more lemon juice or salt.

Serve immediately or refrigerate for at least 30 minutes before serving.