This is a sandwich with an identity crisis. It’s part hummus, part pesto, part guacamole. Its like throwing a Greek, an Italian and a Mexican together and telling them to have a party. This recipe gives you a rather unusual creamy texture, with some chickpeas thrown in. Ingredients 1 15oz. can chickpeas, drained & rinsed 1 avocado 2 tablespoons sun dried tomatoes, chopped 2 tablespoons cilantro, chopped 1 clove garlic 1/2 cup baby spinach 1/4 cup plain greek or soy yogurt 1 tablespoon tahini salt & pepper juice of 1/2 a lemon 4 slices of wheat bread Instructions Dry chickpeas and remove as many of the “skins” as possible. Transfer to a medium bowl. Roughly smash chickpeas with the back of a fork or a potato masher until they’re about half smashed, half intact. Set aside. Combine remaining ingredients except bread in a food processor and process until creamy and combined. Transfer half the “pesto” to the bowl with the chickpeas and combine with a spatula. Use remaining pesto to spread on each slice of bread. Spoon pesto/chickpea mixture onto one piece of bread and top with another slice to create a sandwich.