Step 1

In a medium mixing bowl, add chickpeas and mash with potato masher until a chunky texture is reached.

Step 2

Add the red onion, red pepper, vegan mayo, Dijon mustard, garlic powder, onion powder, salt, pepper, and dill, and stir until well combined.

Step 3

Store chickpea salad in refrigerator for up to five days. To assemble sandwich, spread mixture onto bread and top with leafy greens of choice.

Step 4

Wrap in parchment paper and secure with rubber band.

Step 5

Enjoy!