How to cook
Drain the chickpeas, wash them. Grate the carrots on a coarse grater. Chop the celery and onions.
Cut the cucumber into small cubes or quarters at least. Mash the garlic clove with the side of the knife's blade and chop it finely. Chop the dill as well.
Mix everything in a large bowl. Add olive oil, vinegar, salt to taste and stir.
Leave overnight in the fridge or for at least 30 min. - 1 hour.