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Rinse and drain the canned chickpeas. Toast the whole grain bread.
Rinse and finely chop the celery stalk(s). Rinse the tomato and cut into thin slices. Rinse the mixed greens. If you like dill pickles or relish in your sandwich, finely chop the dill pickle, or slice it into long strips for a topping. (Or, keep it whole and enjoy it on the side.)
In a bowl, mash the chickpeas with a fork until they’re roughly mashed. Combine the beans, vegan mayo, mustard, chopped celery stalk, chopped dill pickle, salt and pepper. Mix together with a fork until evenly mixed.
Spread the ‘chuna’ salad on one side of whole grain bread. Top with tomato and/or dill pickle slices and mixed greens. Assemble your sandwich and enjoy.