This filling sits between a bean salad and a spread. A fork is usually enough; a blender can take it past the texture you want before you notice.
Drain and rinse a 400 g tin of chickpeas. Mash roughly with two tablespoons vegan mayonnaise, a teaspoon mustard, and a squeeze of lemon. Add finely chopped celery and a small amount of red onion. Taste before adding salt, especially if the mayonnaise and mustard are already assertive.
Spread between four slices of bread with dry lettuce leaves. A few cucumber slices are good for an immediate lunch, though they add moisture if the sandwich waits.
Keep the filling refrigerated and use clean utensils when taking portions. Check the mayonnaise label; the name of the product, not its creamy appearance, tells you whether it contains egg. If you prefer less mayonnaise, replace some with plain unsweetened plant yogurt and accept a slightly looser filling.