To begin, cook the pasta according to the instructions on the package. Once done, drain, rinse, and set aside.

Now, move on to making the salad. Cut the celery, bell pepper, and onion into small pieces, and chop the dill or remove it from the stems. Set this aside.

Next, rinse and drain the chickpeas and use a fork to smash them until they become chunky yet mostly smooth.

For the salad dressing, take a large bowl and whisk together the dairy-free yogurt, vegan mayonnaise, pickle brine, lemon juice, mustard, garlic powder, salt, and black pepper until smooth. Taste the mixture and add more salt and pepper if needed.

Finally, combine all ingredients to assemble the salad. Stir well to ensure that the pasta and chickpeas are evenly coated in the dressing. Refrigerate the salad until it's time to serve.