Step 1

Heat a large skillet over medium-low heat, then add the oil to warm through. Once warm, add the onions and sauté, stirring occasionally for about 15 minutes. Lower the heat to low and add a pinch of salt and continue cooking the onions, adding a splash of water as needed to prevent the onions from sticking or burning. Cook until they become a deeper brown color (this can vary depending on your patience, so generally I’ll cook for an extra 15-25 minutes, but if you take longer to fully caramelize them the sweeter the onions will get).

Step 2

Add in 2 cloves of minced garlic and sauté with the onions until fragrant, about 1-2 minutes. Stir in the balsamic vinegar and maple syrup, and fold into the onions. Once absorbed, remove the pan from heat.

Step 3

To a medium mixing bowl, add the chickpeas and use a fork to mash them as much as you like (I generally mash about 2/3 of the chickpeas). Add the yogurt, mayo, nutritional yeast, the remaining clove of minced garlic, lemon zest and juice, chives, half the caramelized onions, and a generous pinch of salt. Stir the mixture together until well combined then adjust seasonings to taste.

Step 4

To assemble, toast your bread, spread with mustard or cream cheese, layer on the lettuce, the chickpea salad and top with more caramelized onions as desired then enjoy.