Dry chickpeas and transfer to cutting board.

Roughly smash chickpeas with the back of a fork or a potato masher on the cutting board. Once mashed, set aside in medium bowl.

Combine sun-dried tomatoes, chopped basil, minced garlic, baby spinach, greek yogurt, tahini sauce and lemon juice in a food processor and process until creamy.

Transfer half the “pesto” to the bowl with the chickpeas and combine with a spoon.

Toast bread lightly in toaster or oven.

Use remaining pesto to spread on each slice of toasted bread.

Spoon Basil Pesto Chickpea mixture onto slice of bread, add fixings of your choice and finish with remaining slice of bread.

EAT!