In a skillet, heat a tablespoon of olive oil over medium heat and sauté 2 minced garlic cloves and 1 chopped jalapeño until golden, about 3 minutes. Transfer mixture to a blender with 1 cup of roasted red peppers, ½ cup sun-dried tomatoes, ½ cup pecans, 2 tablespoons vinegar, 1 teaspoon paprika, and a pinch of salt. Blend until smooth.

In a large bowl, mash 1 can of chickpeas slightly, then stir in ½ diced bell pepper, ¼ cup chopped red onion, 2 tablespoons chopped jalapeño, and ½ cup reserved romesco sauce until combined.

For optional roasted cabbage, preheat oven to 425°F. Toss 1 cup cabbage slices in olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes, stirring halfway until crispy.

Spread cream cheese on two slices of bread. Add chickpea mixture, optional roasted cabbage, and slices of onion. Top with second slice of bread.

Slice sandwich in half and serve with potato chips or a fresh salad.