In a blender, combine one ripe avocado, a tablespoon of nutritional yeast, and the juice of one lemon. Blend on high until smooth, about 30 seconds.

In a large bowl, mash one can of chickpeas, leaving some chunks. Add chopped cabbage, diced jalapeño, and basil. Drizzle in the dressing and toss until well coated.

Spread hummus on one slice of bread. Layer spinach, then add the chickpea salad mixture, and top with another slice.

Slice the assembled sandwich diagonally and enjoy immediately or wrap it tightly for later.