Dry Canned Chickpeas (2 cup) 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 Avocado (2), Sun-Dried Tomatoes (1/4 cup), Fresh Basil (1/4 cup), Garlic (2 clove), Fresh Baby Spinach (1 cup), Plain Greek Yogurt (1/2 cup), Tahini (2 tablespoon), and Lemon (1) in a food processor and process until creamy. Season with Salt and Pepper (to taste).
Transfer half the “pesto” to the bowl with the chickpeas and combine with a spoon.
Toast Whole Wheat Bread (8 slice) 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.