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

If the dressing is too thick, add a splash of vinegar to reach your desired consistency.

In a large mixing bowl, partially mash the chickpeas with a fork for about 1-2 minutes.

Add the finely chopped green cabbage, jalapeño, and avocado, tossing gently.

Drizzle the dressing over the mixture and mix thoroughly.

Select two slices of bread and spread hummus on one slice.

Pile on baby spinach followed by the chickpea mixture, then top with the second slice of bread spread with mustard.

Cut the sandwich in half diagonally and serve immediately.