In a food processor, combine the nutritional yeast, lemon juice, fresh basil, and a pinch of salt with a splash of water. Blend on high until the mixture is smooth and creamy. Set it aside for later.

In a medium bowl, mash the drained and rinsed chickpeas lightly, leaving some whole. Set aside.

Toss the finely chopped green cabbage, jalapeño (if using), and additional diced vegetables into the bowl with the mashed chickpeas. Drizzle the creamy dressing over the mixture and fold gently until coated.

Take two slices of bread and spread hummus on one slice. Pile on the chickpea salad, then spread mustard on the other slice and press together to assemble.

Slice in half and serve immediately or wrap for later. Best enjoyed fresh.