Preheat oven to 400 degrees.
In a medium bowl, toss chickpeas with olive oil, salt, pepper, coriander, and onion powder. Once fully combined, transfer to a parchment lined baking sheet.
Place in oven and bake for 10 to 15 minutes or until chickpeas are golden and crispy. Then remove and set aside to cool.
In a large bowl, combine potatoes, green onions, peas, celery, and avocado. In a small bowl, whisk together mayo, vinegar, and dill. Pour vinaigrette over the veggies, toss to saturate, and then season with salt and pepper to taste.
Serve with crispy chickpeas on top.