Start by mashing the chickpeas in a large bowl. They don’t need to all be completely mashed. I mash about ¾ of the chickpeas and leave the rest whole.
Add the avocado and mash it in.
Mix in the celery, red pepper, dill pickle, and red onion.
In a separate small bowl, mix together the Dijon mustard, tahini, maple syrup, and lemon juice. Once it is mixed, pour it onto the chickpea mixture and stir it in.
Finally, mix in the coleslaw mix and romaine lettuce.