I try not to use store bought mayo very often because it’s highly processed but it does make things a little simpler. If you have the time and ingredients, give the mayo recipe from Forks Over Knives a try. If you do, I recommend using 2 tablespoons of vinegar instead of 3 like the recipe says.
3 whole grain tortillas (or bread if you prefer a sandwich)
1 can of chickpeas (or 3 cups of cooked chickpeas)
1/4 cup of vegan mayo (store bought or for a healthier version, try this recipe by FOK)
1 teaspoon of lemon juice
1 small cucumber
¼ cup of chopped red onions
1 teaspoon of dill weed
¼ teaspoon of salt
Drain and rinse chickpeas. Smush chickpeas with either a fork or by pulsing in a food processor. Mix in the vegan mayo, lemon juice, diced cucumbers, chopped red onions, dill, and salt. Scoop onto bread and ta-da.