Smashed Chickpea & Sun-Dried Tomato Sandwich

Method

1. 1 In a bowl, combine the sundried tomatoes, olives, dijon mustard, tahini and lemon juice. Mix well until evenly combined. Add the chickpeas and the nutritional yeast and mash everything together with a potato masher until you have a chunky, spreadable mixture; some texture is good, so do not make it fully smooth. Stir through the fresh basil, then season with salt and black pepper to taste. Set aside.
2. 2 In a separate bowl, mix the yoghurt, mayonnaise and onion granules with a pinch of salt and pepper until smooth.
3. 3 In a third bowl, massage the rocket with a small drizzle of extra virgin olive oil for about 30 seconds, until it softens slightly and turns glossy.
4. 4 Lay out the seeded bread. Spread the yoghurt sauce on two slices, then top with the chickpea mash, dressed rocket, sliced cucumber and pickled red onion. Close each sandwich with the remaining bread.
5. 5 Wrap tightly in baking paper, slice each sandwich in half, and serve.