Begin by rinsing and draining the can of chickpeas. In a medium mixing bowl, use a potato masher or fork to coarsely mash the chickpeas and ripe avocado together until you achieve a chunky yet creamy consistency.

Gently fold in 1/4 cup of basil pesto, 2 tablespoons of finely sliced green or red onion, 1 tablespoon of lemon juice, and a pinch of salt into the chickpea and avocado mixture. Stir well for about 1-2 minutes.

Take 8 slices of your favorite bread and spread a generous portion of the chickpea and avocado mixture onto half of them. Layer fresh slices of 1 large tomato and a handful of baby spinach or arugula on top of the mixture.

Place the remaining slices of bread atop the assembled mixtures. Optionally, toast the sandwiches on a skillet over medium heat for about 3-4 minutes per side.

Your Chickpea and Avocado Sandwich is now ready to be enjoyed! Serve immediately or wrap it up tightly for a meal on the go.