Gena Hamshaw's (Vegan) Deli Bowls With Smashed Chickpea Salad

Ingredients

• Deli Bowls with Smashed Chickpea Salad
• 3 cups cooked chickpeas, or 2 (15-ounce, or 425g) cans, drained and rinsed
  
• 2 stalks celery, finely chopped
  
• 2 scallions, green parts only, chopped
  
• 1 large dill pickle, finely chopped
  
• 2 tablespoons chopped fresh dill, or 2 teaspoons dried dill weed
  
• 1 tablespoon capers (optional)
  
• 6 tablespoons (90g) tahini or vegan mayonnaise, plus more if needed
  
• 1 tablespoon apple cider vinegar
  
• 1 ¹/₂ tablespoons Dijon mustard
  
• ¹/₄ teaspoon salt
  
• Freshly ground black pepper
  
• 5 cups (150g) firmly packed baby spinach, baby arugula, or chopped lettuce
  
• 2 cups (300g) cherry tomatoes, halved or quartered
  
• 1 large cucumber, peeled and chopped
  
• ³/₄ cup (175ml) Everyday Lemon Tahini Dressing (see below)
  
• 4 whole wheat pita breads, cut into quarters, or 4 slices rye, pumpernickel, or sourdough toast, cut into quarters
  
• Optional toppings: Chopped dill pickles, sauerkraut, pickled beets, chopped scallions
  

• Everyday Lemon Tahini Dressing
• ¹/₄ cup (60ml) warm water, plus more if desired
  
• ¹/₄ cup (60g) tahini
  
• 1 clove garlic, finely minced or grated
  
• 2 tablespoons freshly squeezed lemon juice
  
• ¹/₂ teaspoon agave nectar or maple syrup
  
• ¹/₄ teaspoon salt
  
• ¹/₈ teaspoon freshly ground black pepper