Instructions

• Drain and rinse the chickpeas in a colander; transfer them to a medium bowl.
• Add 3 to 6 tablespoons hummus to the bowl (start with 3 Tbsp and add up to 6 Tbsp to reach your preferred creaminess). Mash the chickpeas with a sturdy fork or potato masher until the mixture reaches your desired consistency (smooth or slightly chunky).
• Taste the mashed chickpeas and add sea salt to taste; adjust hummus amount if you want a creamier or more seasoned mixture.
• Toast 6 to 8 slices of gluten-free bread until golden and crisp.
• Prepare the produce: peel and slice the avocado, slice the tomato, and thinly slice the red onion; have the mixed greens or spinach ready.
• Assemble sandwiches: spread a generous portion of the mashed chickpea mixture onto half of the toasted bread slices. Top each with mixed greens, avocado slices, tomato slices, and red onion. Place the remaining toasted slices on top.
• Press sandwiches lightly, cut each in half, and serve.