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For the Salad: In a food processor, combine tahini, lemon juice, mayonnaise, garlic, salt, cumin, and coriander and process until well combined, about 10 seconds. With processor running, slowly pour water through feed tube and process until a smooth, emulsified sauce forms, about 10 seconds.
Add the herbs, followed by the drained chickpeas and chopped cucumbers to prepared sauce in food processor. Pulse until well combined and broken down but still chunky, 5 to 7 pulses. Season to taste with salt, if needed.
For Making Sandwiches: Add about ½ cup chickpea salad to bread or stuff into pita pocket. Top with tomatoes, lettuce, pickled red onions or other pickled vegetables, and/or a drizzle of zhug, and serve.