1 (9-oz./225-g.) container prepared chickpeas (I used Shloimy’s)

1 (15 oz./425-g.) can corn, drained

1 (15-oz./425-g.) can peas, drained

6 Israeli pickles such as Haddar Cucumbers in Brine, quartered and diced finely

1 tablespoon fresh dill, chopped

1 cup Gefen Mayonnaise

1 tablespoon sugar

2 tablespoons fresh dill, chopped (or 2 cubes Dorot Gardens Frozen Dill or 2 teaspoons dried dill)

3 tablespoons Tonnelli Red Wine Vinegar

2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

1 teaspoon salt

1/2 teaspoon black pepper