Make the tuna salad first. Start by thinly dicing the onion and celery. Place in a bowl and set aside. Slice the tomato thin.

Add the drained chickpeas, garlic, tahini, dijon, lemon juice, dill, salt and pepper to a food processor (or blender if you don't have one). Pulse the ingredients until they are well combined and the chickpeas are broken down but not blended smooth. You don't want to make hummus! Alternatively you can mash everything together in a bowl really well with a fork.

Spoon the tuna salad mixture into a bowl and add the onion and celery. Stir to combine, until all of the onion and celery is incorporated.

Heat a large skillet over low heat. Spread a thin layer of mayonnaise on one side of the bread slices. Place one slice, mayo side down, in the skillet. Spread the tuna salad over the slice then top with 1-2 slices of vegan cheddar cheese. Cover the skillet with the lid and let the cheese melt.

Meanwhile, you can spread the mayo on the other bread slices. When the cheese is melted, add sliced tomatoes on top of the cheese and then spread a layer of vegan mayo on the top bread slice on both sides. Place the slice on top of the tomato and then flip the sandwich and grill until golden.

Repeat for all of the sandwiches. If you have a large enough skillet you should be able to make 2/3 sandwiches at a time. Serve with chips, french fries, and/or pickles!