1/2 cup spinach

1/3 cup fresh basil

2 tbsp fresh dill, roughly chopped

2 green onions, roughly chopped

2 tbsp nutritional yeast

1 clove garlic, crushed

1 medium avocado, pitted and flesh scooped out

Juice of half a lemon

1 tbsp white wine vinegar

Pinch of salt and pepper

1 (15 oz) can chickpeas, rinsed and drained

1 cup cabbage, finely diced

1/4 cup red onion, finely diced

1/3 English cucumber, finely diced

1 jalapeño pepper, finely diced

6–8 slices of your favorite bread

Hummus (for spreading)

Dijon mustard (for spreading)

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Add spinach, basil, dill, green onions, nutritional yeast, garlic, avocado, lemon juice, white wine vinegar, salt, and pepper to a blender or food processor. Blend until smooth and set aside.
In a large bowl, mash the chickpeas with a fork or potato masher, leaving some whole for texture.
Add the cabbage, red onion, cucumber, and jalapeño to the chickpeas. Season with salt and pepper and mix well.
Pour the green goddess dressing over the chickpea mixture and toss until everything is evenly coated.
To assemble each sandwich, spread hummus on one slice of bread and Dijon mustard on the other. Add extra spinach if desired.
Top with the salad mixture, close the sandwich with the second slice of bread, and cut in half before serving.

Use gluten-free bread for a gluten-free option.
Add hemp hearts or sunflower seeds for extra protein and crunch.
Store leftover salad mixture in an airtight container with plastic wrap pressed against the surface to prevent browning.
The salad filling can be made in advance and refrigerated for up to 3 days.