Servings: 4

1 15oz can chickpeas, rinsed and drained 1 15oz can chickpeas, rinsed and drained
1/2 lemon ½ lemon
1 stalk celery, finely chopped 1 stalk celery, finely chopped
3 tsp sweet pickle relish 3 tsp sweet pickle relish
5 tbsp garlic hummus 5 tbsp garlic hummus
lemon pepper, about a 1/2 tsp or to taste lemon pepper, about a ½ tsp or to taste
salt to taste salt to taste
 
sourdough bread sourdough bread
spinach or lettuce spinach or lettuce
shredded vegan cheddar cheese shredded vegan cheddar cheese
tomato slices tomato slices

Rinse and drain chickpeas and pulse in a food processor until a few times until coarsely chopped (you can also mash the chickpeas by hand using a fork or potato masher)
Add hummus, celery, relish, lemon, salt, and lemon pepper. Mix well, mashing as you go and set aside.
Toast sourdough, add spinach leaves if desired, and add a generous helping of chickpea "tuna" on top. Top with shredded vegan cheese and tomato slices. Season with black pepper and broil for 2 to 3 minutes to melt the cheese.
Serve with cucumber spears dressed with fresh lemon, salt, and lemon pepper on the side.