Add the chickpeas, mayonnaise, tahini and mustard a medium bowl. Mash with a fork or potato masher until most of the chickpeas are broken down. I like to leave a few whole pieces. You can also use a food processor to break down the chickpeas.
Add apple cider vinegar, dry dill and salt. Stir to combine. Add in the remaining ingredients: red onion, carrot, celery, sunflower seeds, raisins. Add freshly ground black pepper to taste and taste for salt.
Portion out ⅕ of the recipe onto a slice of whole wheat bread. Top with lettuce, tomato, and all of your favorite sandwich fillings.
Chickpeas: If using canned chickpeas, drain off liquid and pat chickpeas dry with a paper towel or cloth to remove excess moisture. Two cans chickpeas = ~3 cups. You can simmer the chickpeas with their juices for ~10 minutes to make them easier to mash. Drain the chickpeas and pat dry before using.
Apple cider vinegar can be replaced with regular vinegar or lemon juice as needed.
Leftovers: This recipe makes 5 sandwich servings. The chickpea salad itself keeps for 4-5 days refrigerated in a closed container.
Serving: Use chickpea salad in sandwiches, wraps, as a snack with crackers or veggies, and on salad. I pack my sandwich in these glass containers and bring this freezable lunch box to work to keep my sandwiches cool until lunch-time.