INGREDIENTS
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1 (15 ounce) can chickpeas, drained and rinsed
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1 avocado
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1/4 cup basil pesto
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2 tablespoons green or red onion, finely sliced or diced
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1 tablespoon lemon juice
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salt to taste
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8 slices bread (optionally lightly toasted)
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1 large tomato, sliced
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1 cup baby spinach or arugula or other greens
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