In a large mixing bowl, add your drained and rinsed canned chickpeas and mash until mostly smooth but still some chunks remain, about 2–3 minutes.

Stir in the diced apples and chopped pecans until evenly mixed, approximately 1 minute.

Add tahini, fresh lemon juice, salt, and pepper to the mixture, mixing well for 1–2 minutes until all ingredients are coated.

Spoon a generous portion of the chickpea salad onto one slice of bread and top with another slice. Press down lightly and slice the sandwich in half.

Taste the mixture, and add more lemon juice or seasoning if needed.