In a blender, combine the nutritional yeast, basil, lemon juice, and a pinch of salt. Blend on high for about 30 seconds until smooth and creamy.

In a mixing bowl, add one can of chickpeas, draining and rinsing them beforehand. Mash until chunky, about 2-3 minutes.

Add the finely chopped green cabbage, jalapeño (if using), and diced avocado to the bowl with the mashed chickpeas. Drizzle in the dressing and mix until well-coated.

On a work surface, lay out two slices of bread. Spread a layer of hummus on one slice and add a handful of spinach. Then, heap the chickpea salad mixture on top.

Finish with the second slice of bread, spread with mustard, and slice in half for easy handling.