Instructions

• Drain and rinse the 1 can (15 ounces) of chickpeas; transfer the chickpeas to a large bowl.
• Add 4 tablespoons dairy-free plain yogurt, 2 tablespoons good-quality balsamic vinegar, and a pinch of sea salt to the bowl.
• Mash the mixture with a potato masher (or fork) until most chickpeas are broken down but some remain a little chunky for texture.
• Drain the 6 tablespoons canned blackberries and add them to the bowl. Lightly mash the blackberries and stir until the berries are evenly incorporated.
• Stir in 1 1/2 tablespoons fresh basil (thinly sliced) until evenly distributed.
• Cover the bowl and refrigerate the mixture for at least 1 hour for best flavor.
• After chilling, divide the mixture evenly among the 6 slices of bread. Serve open-faced or pair slices to make 3 sandwiches.