On low heat, sauté the onion in the olive oil until soft.
Add the garlic slices and sauté until golden, about 2 minutes. Remove from heat and set aside.
Process the chickpeas with the lemon juice and mayonnaise in a food processor until smooth, scraping down the sides as needed.
Combine chickpea mixture with the remaining ingredients in a small bowl. Mix well.
Store in a tightly sealed container in the refrigerator.
Garnish before serving, if desired.
Makes 2 cups
Canned, but not marinated, artichoke hearts may also be used.