Serves 4–6 / For easy transport, wrap sandwiches in biodegradable waxed paper, or spear each half with a toothpick and pack in an airtight container. Prep tip: Purchase grated carrots from the salad bar for quick assembly.

1 15-ounce can low-sodium chickpeas, rinsed and drained

3/4 teaspoon Spanish smoked paprika or salt-free chili powder

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon caraway seeds

1 1/2 teaspoons minced garlic

4 teaspoons lemon juice

4 teaspoons lemon juice

2 medium tomatoes

8 slices whole-grain bread (12 ounces total)

16 large fresh basil leaves

2 ounces (1/3 cup) crumbled feta

1/2 cup grated carrot (1 medium)

1. Combine chickpeas, paprika, cumin, coriander, caraway, garlic, lemon juice, and olive oil in a food processor. Pulse a few times until chickpeas are coarsely chopped and slightly pasty, but not smooth. Stir in salt and pepper to taste.

2. Slice each tomato along its equator; then gently remove seeds (so sandwiches don’t get soggy). Cut tomatoes into 1/4-inch slices.

3. Spread each bread slice with chickpea mixture. Top half of the slices with tomatoes, then basil, feta, and grated carrot. Top with remaining bread slices, making four sandwiches. Halve before serving.

PER SERVING: 343 cal, 25% fat cal, 11g fat, 3g sat fat, 13mg chol, 16g protein, 57g carb, 12g fiber, 569mg sodium