Lemon Dijon Mashed Chickpea Sandwich with Avocado, Romaine, and Tomato

To make the mash: In a bowl, combine the chickpeas, a scoop of Dijon mustard, the juice of one lemon, salt, pepper, and Aleppo pepper (or crushed red pepper). Mash the chickpeas with a fork or potato masher until you reach your desired consistency. Toast the sourdough bread. Assemble the sandwich by spreading the lemon Dijon mashed chickpeas on one slice of toasted sourdough. Top with sliced avocado, romaine lettuce, and tomato. Place the second slice of sourdough on top. For extra crunch, add a side of salt and vinegar chips.