Curried Chickpea and Artichoke Salad Sandwiches

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One 15.5- to 18.25-ounce (458- to 540-milliliter) can chickpeas, drained and rinsed

One 14-ounce (397-milliliter) can artichoke hearts, drained

1/2 small red onion, finely diced

1 celery stalk, finely diced

1/4 to 1/3 cup (60 to 80 milliliters) mayonnaise, vegan or regular

1/2 lemon, juiced

1 tablespoon curry powder

Kosher salt and freshly ground black pepper

4 pita pockets or 8 slices white bread

Mango chutney, for serving

Sprouts, for serving

Cilantro, optional, for serving