In a large mixing bowl, combine the mashed chickpeas, diced apples, and chopped pecans. Mix well to blend flavors.

Add tahini, lemon juice, salt, and pepper to the bowl and mix until you achieve a creamy consistency.

Spread the chickpea salad mixture generously onto slices of gluten-free bread or a wrap.

Layer in some lettuce or spinach leaves if desired, then top with another slice of bread or roll up the wrap.

Cut in half and serve immediately or wrap for a grab-and-go meal. Avoid adding greens until just before serving to prevent sogginess.