In a large or medium bowl, add the ¼ cup mayonnaise, 1 tablespoon extra-virgin olive oil, 2 tablespoons lemon juice, minced 1 small clove garlic, ¼ teaspoon crushed red pepper, 2 green onions, and ¼ cup fresh herbs. Stir together well.

Add the drained and rinsed 2 15 oz. cans chickpeas to the bowl. Use a potato masher to smash the chickpeas a bit, being sure to leave some texture. Use a spoon to stir everything together after you've mashed the chickpeas to the desired consistency. Taste and season with salt and pepper to taste.

Serve the chickpea salad on the bread with sandwich fixings if desired.