Prep the chickpeas. Drain and rinse the chickpeas well. Pat dry with a clean towel to remove extra moisture, which helps your salad stay thick and creamy.

Mash to your preferred texture. Add chickpeas to a large bowl and use a fork or potato masher. Aim for mostly mashed with some chunks left for bite. If you like it smoother, mash more thoroughly.

Add the crunchy bits. Stir in chopped celery, red onion, and pickles or capers. These bring texture and the deli-style flavor you want.

Mix the dressing. In a small bowl, combine mayonnaise, Dijon, lemon juice, olive oil (if using), garlic powder, smoked paprika, a pinch of salt, and a few grinds of pepper. Taste and adjust the lemon or salt.

Combine and season. Pour the dressing over the chickpea mix. Fold in fresh herbs. Taste again and add more lemon, salt, or pepper as needed. The flavors should be bright and balanced.

Toast your bread. Lightly toast the bread for a sturdy, crisp base. This keeps the sandwich from getting soggy and adds a nice texture contrast.

Assemble. Layer lettuce on the bottom slice to create a moisture barrier. Spoon on a generous amount of chickpea salad. Add tomato, cucumber, or avocado if you like. Top with the second slice of bread.

Serve or pack. Cut in half and serve right away, or wrap tightly for lunch. If packing, keep wet toppings separate until you’re ready to eat.