In a large mixing bowl, combine approximately 1/2 cup of vegan mayonnaise with the juice of one fresh lemon. Sprinkle in salt and pepper to taste, then stir until smooth.

Drain and rinse one can of chickpeas, then coarsely mash about half in a separate bowl using a potato masher or fork.

Add both the mashed and whole chickpeas to the mayo mixture. Finely chop 1/4 cup of shallots and grate 1 small carrot, mixing in

Lay out two slices of bread, layer with green leafy lettuce, and spoon the chickpea salad mixture onto the lettuce. Top with another slice of bread.

Slice each sandwich in half for easy handling and serve immediately or refrigerate for later.