Blend the dressing by combining basil, avocado, lemon juice, nutritional yeast, and jalapeño in a food processor until smooth.

Mash chickpeas in a mixing bowl until desired consistency is achieved, leaving some whole for texture.

Fold chopped cabbage and other vegetables into mashed chickpeas, then drizzle with the dressing and stir to combine.

Spread hummus on one slice of bread and mustard on another, add spinach, and pile on the chickpea salad mixture.

Press the top slice of bread down gently, slice in half, and serve or store as desired.