Vegan Chickpea Salad Sandos

• While potatoes roast, drain and rinse chickpeas; pat dry with paper towels. Trim and thinly slice scallion greens (save whites for another use). Finely chop parsley. Quarter lemon. Thinly slice tomato into rounds; season with salt and pepper.

• Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger pieces for texture!). • Add scallion greens, parsley, guacamole, garlic powder, a large drizzle of olive oil, and as much lemon juice as you like. Season generously with salt (we used 1 tsp; 2 tsp for 4 servings) and pepper. Stir until combined.

• Brush each side of sourdough slices with a drizzle of olive oil. • Heat a large pan over medium-high heat. Add bread; toast until golden brown, 2-3 minutes per side (work in batches for 4 servings, adding more olive oil between batches as needed).

• Top half the toasted sourdough with chickpea salad and seasoned tomato. • Close sandwiches and halve on a diagonal.