Drain the jarred chickpeas into a colander and rinse under water, then shake off any excess water and transfer the chickpeas into a large bowl, using a potato masher or large fork mash down on the chickpeas until they are well mashed

Once the chickpeas are mashed, add in the mayonnaise, dijon mustard, chopped red onion, grated garlic, chopped dill pickels, and chopped parsley, then add in the lemon juice and season with sea salt & black pepper, mix together until well mixed

Butter the 8 slices of sandwich bread on one side, then add 4 of them over some parchment paper buttered side down, evenly spread the chickpea mixture over each slice of bread, then top off each one with a slice of cheddar cheese and the other slice of bread butter side up

Heat a nonstick fry pan with a medium heat

After a couple of minutes add in the sandwiches (cook in batches to not overcrowd the pan), go for 3 to 4 minutes per side or until the cheese is melted and the slices of bread are golden and crisp, serve at once, enjoy!