Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Add the chickpeas to the hot oil and sprinkle with kosher salt. Swirl the pan every couple minutes, lowering the heat as needed so that the chickpeas don't pop right out of the pan (it happens!). Pull the chickpeas from heat when they begin to have toasted exteriors and their skins are loose. When you pull the chickpeas from the heat, spread them out on a paper towel to cool slightly.

Transfer the slightly cooled chickpeas to a medium sized bowl and add drizzle the juice from half a lemon over the chickpeas. Then add the sliced scallion and the fresh herbs.

Use a wooden spoon to lightly smash the chickpeas and mix with the herbs and onion. Once the chickpeas are lightly smashed and the herbs are mixed in, add about 1 tablespoon each of the dijon and the whole grain mustard. Then about 1 tablespoon of mayo.

Mix this altogether. As you mix, you can smash the chickpeas a little more to get a cohesive mixture. Taste for seasoning and add kosher salt and black pepper as needed.

Sandwich Assembly

Start with smearing a little dijon mustard on each slice of bread or bagel half.

Then, if you like, lay a lettuce leaf on the bottom side to hold the chickpea salad. Spoon on as much chickpea salad as you like.

Then layer the veggies on in single layers.

If you're using avocado slices, save those for the last layer; the creaminess of the avocado will keep all the loose veggies in place under the top slice of bread or bagel half. Just before placing the top bread on, squeeze on another drizzle of lemon juice and top with a little more kosher salt or flaky finishing salt and black pepper.

Top with the other slice of bread, or bagel half.