Step 1

Combine the chickpeas, avocado, oil and lemon juice in a medium bowl. Mash with a fork until well combined but still a little chunky. Stir in the red onion, pickles, parsley, curry powder, salt and pepper. Taste, and add more lemon, salt and/or pepper as needed.

Step 2

To build the sandwiches, place a few baby spinach leaves on the bottom halves of the toasted rolls and top with the chickpea salad (about 1/2 cup each if the rolls are hamburger-bun-size and 1/4 cup if they're minis). Top with the remaining halves of the rolls.