Begin by draining and rinsing the canned chickpeas under cold water. This helps remove excess sodium and any canning liquid. Place the chickpeas in a mixing bowl.
Using a fork or potato masher, mash the chickpeas to your desired consistency. You can leave some chickpeas whole for added texture or mash them until smooth—whichever you prefer!
Add the dairy-free yogurt and balsamic vinegar to the mashed chickpeas. Stir well to combine. This mixture will serve as the creamy base of your salad.
Sprinkle in a pinch of sea salt and mix again. Taste and adjust the seasoning as needed. This is your chance to customize the flavors to your liking!
Gently fold in the drained blackberries and freshly sliced basil. Be careful not to mash the blackberries too much; you want those lovely bursts of flavor in your sandwich.
Take your slices of bread and generously spread the chickpea salad mixture on one slice. Top with another slice of bread to create a sandwich. Repeat this process for the remaining slices.
Cut the sandwiches in half if desired, and serve immediately. These sandwiches are perfect with a side of fresh veggies or a light salad!
