Step 1

In a tall, narrow container or mason jar, combine the olive oil, 1 tsp lemon juice, red wine vinegar, thyme leaves, honey, ½ tsp salt, and ¼ tsp black pepper. Use a stick blender to emulsify the mixture into a thick vinaigrette. Adjust seasoning to taste–dressing should be creamy, a little tart, and a touch salty.

Step 2

Pour the rinsed chickpeas into the bowl of a food processor. Pulse to chop.

Step 3

In a large mixing bowl, combine the processed chickpeas, celery, walnuts, raisins, red onion, and parsley. Pour in about ⅔ of the vinaigrette and remaining lemon juice, toss to coat everything, and adjust seasoning to taste.

Step 4

Prepare the sandwiches by layering one piece of bread with a lettuce leaf, then ¼ of the avocado, and a heaping spoonful of the walnut and chickpea salad. Spoon over a light drizzle of the remaining dressing, and top with a second piece of bread. Press lightly, then slice in half to serve!