I really like mashing chickpeas up and then adding diced onion, red pepper and celery with some onion and garlic powder, salt & pepper, crumbled walnuts and vegan mayo. It’s similar to a tuna/chicken salad only better. For those who would wish to have a fisher taste adding kelp powder helps and adds iodine. The other day I had a similar salad spread only made with crumbled tempeh and a mustard base instead of mayo.

Chickpeas are great for putting in pitas and rotis with other yummy veggies such as grilled veggies or bell peppers, onions, and even wheat berries and tiny fingerling potatoes dressed with garlic-chile sauce and tahini.

I like your idea with the refried beans but I think I would add cumin and green chiles (they come diced and whole in the cans). I also add a vegan cream cheese to hummus based sandwiches (usually a roll-up in a tortilla) and that really adds a lot to it.

Quick vegan tacos on a sprouted corn tortilla include a swipe of vegan cream cheese then red bell pepper, onion, avocado, salt, cumin, spinach and romaine. Fold and eat.

One of the best plant-based sandwiches I’ve had though is the black bean, kale and sweet potato burger. It has incredible flavor on it’s own and I’d have never eaten a cow burger if I’d had these all those years. However, going for the plant foods has inspired me to explore more and so the patty on ciabatta with avocado, grilled onions and red pepper is incredible. Yesterday I didn’t have those toppings but I did have garlic-chile sauce and it was amazing. I’ll be adding that to all my future veg-burgers now.

I also found at the Farmers Market when I visited in Portland is a grower of hazelnuts that makes a vegan version of Nutella (plus it’s a small company). Just the nuts, cocoa powder and sugar. So tasty and not a totally unhealthy treat. They do sell online but it looks like the spread would have to be asked about:
http://www.portlandfarmersmarket.org/sec_Experience/profiles/GuysHazelnuts.php