Mashed Chickpea Salad With Dill and Capers

• 1 (15 ounce) can low-sodium chickpeas, rinsed
• ⅓ cup finely chopped celery
• ¼ cup vegan mayonnaise
• ¼ cup chopped fresh dill
• 1 scallion, finely chopped
• 2 teaspoons capers, chopped
• 2 teaspoons prosciutto (2 ounces), torn into bite-size pieces
• ¼ teaspoon ground pepper

Place chickpeas in a clean kitchen towel. Fold the towel over and gently rub the chickpeas to release any loose skins. Discard the skins; transfer the chickpeas to a medium bowl. Mash the chickpeas with a fork. Add celery, mayonnaise, dill, scallion, capers, lemon juice and pepper; stir until well coated.

To make ahead: Cover and refrigerate for up to 4 days.