Chickpea Salad Sandwiches

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One 15-ounce can chickpeas, drained and rinsed

3 tablespoons mayonnaise or vegan mayonnaise spread

1 tablespoon fresh lemon juice

1 tablespoon roughly chopped fresh dill

2 teaspoons capers

1 1/2 teaspoons stone-ground mustard

1/2 teaspoon ground turmeric

Kosher salt and freshly ground black pepper

2 tablespoons roasted unsalted pepitas

1 cup lightly packed baby kale

4 slices whole wheat bread, toasted