Step 1

For perfect hard-cooked eggs, cook for 13 minutes in boiling water and then shock the eggs in an ice bath.

Step 2

Combine cucumber, onion, vinegar, and ½ teaspoon salt in bowl; set aside, tossing occasionally.

Step 3

Process ¾ cup chickpeas, mayonnaise, lemon juice, and remaining ½ teaspoon salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add dill and remaining chickpeas to food processor and pulse until coarsely chopped with some larger pieces remaining, about 4 pulses. Season chickpea mixture with salt to taste.

Step 4

Drain cucumber mixture. Spread chickpea salad evenly over 4 bread slices. Layer eggs, cucumber mixture, and lettuce (in that order) over salad. Top with remaining 4 bread slices. Serve.