In a spacious mixing bowl, add drained chickpeas and mash until mostly creamy with some chunks remaining.

Stir in diced red onion, Dijon mustard, chopped parsley, capers, celery, tahini, salt, and pepper until well combined.

Prepare your favorite soft seeded bread and lay out two slices.

Generously spread the chickpea salad filling onto one slice of bread.

Top with lettuce or microgreens, followed by julienne carrots and cucumber.

Sprinkle with additional salt and pepper, then top with the second slice of bread and slice in half to serve.

Store any unused filling in an airtight container in the fridge for up to three days.