chickpea “egg” salad on multigrain sourdough

• 40g dry chickpeas, boiled until soft
• 1 tbsp vegan mayo
• 1 tsp miso paste
• 1 tsp whole grain dijon
• 1/2 tbsp nutritional yeast
• big pinch each of ground turmeric, black salt, black pepper

mash everything together with a fork, cut big piece of sourdough in half, toast it, spread a little margarine, tear up mixed greens, top with chickpeas, sprinkle some paprika