Prepare the chickpeas: Drain and rinse the chickpeas thoroughly under cold water. You’ll hear the water running clear as the starchy liquid washes away. Pat them dry with a clean tea towel—this helps the texture stay firm rather than mushy.

Mash the chickpeas: Tip the chickpeas into a large mixing bowl. Using a potato masher or the back of a fork, mash them until they resemble a chunky paste. You want some whole chickpeas remaining for texture—the mixture should look rough and flaky, not smooth like hummus.

Add the vegetables: Stir in the diced red onion, chopped celery, and grated carrot. The celery will add a satisfying crunch, while the carrot brings a hint of sweetness and a bright orange colour against the pale chickpeas.

Make the dressing: In a small bowl, whisk together the tahini, lemon juice, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. The mixture will look thick at first, then become smooth and glossy as you stir. Add one tablespoon of cold water to loosen it slightly.

Combine everything: Pour the dressing over the chickpea mixture and stir thoroughly. You’ll see the dressing coat every piece, turning the salad a uniform golden beige. If using nutritional yeast, add it now and mix well—it will give a slightly nutty, cheesy aroma.

Rest the filling: Cover the bowl with a plate or cling film and let it sit in the fridge for at least 15 minutes. This resting time allows the flavours to develop; the smell will shift from sharp and acidic to mellow and savoury.

Toast the bread: Lightly toast your bread slices until they are golden brown and crisp. The sound of the toaster popping up signals it’s ready. Toasting prevents the bread from becoming soggy when you add the filling.

Assemble the sandwiches: Spread a generous layer of the chickpea salad (about 120g per sandwich) onto four slices of toast. Top with a handful of rocket or watercress if using, then close with the remaining toast slices. Press down gently—the filling should hold its shape without squishing out the sides.