Heat a dry frying pan over medium heat. Add the walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and lightly browned. Alternatively, if using an air fryer, air fry at 300°F (150°C) for 5-6 minutes, shaking the basket halfway through. Allow walnuts to cool completely, then roughly chop.

In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, apple cider vinegar, maple syrup (if using), garlic powder, nutritional yeast, salt, and black pepper until smooth and well combined. Taste and adjust seasonings as needed, adding more salt, pepper, or lemon juice to your preference.

In a large mixing bowl, add the rinsed and drained chickpeas. Using a fork or a potato masher, lightly mash about two-thirds of the chickpeas, leaving some whole for a varied texture. This helps create a creamy base while maintaining some bite.

Add the finely diced celery, minced red onion, chopped toasted walnuts, fresh dill, and fresh parsley to the bowl with the mashed chickpeas.

Pour the creamy dressing over the chickpea mixture. Using a spatula, gently fold until all ingredients are evenly coated and well combined.

Serve immediately for fresh crunch, or refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. Enjoy as a sandwich filling, in lettuce wraps, with whole-grain crackers, or as a protein-rich side salad.