In a medium skillet, heat 2 tablespoons of olive oil over medium-low heat. Sauté 2 minced garlic cloves and 1 chopped jalapeño for about 5 minutes, or until golden and fragrant. Once done, allow to cool slightly, then blend the garlic mixture with 1 roasted red pepper, ¼ cup sun-dried tomatoes, ¼ cup pecans, 1 tablespoon vinegar, 1 teaspoon paprika, and salt until mostly smooth.

In a large mixing bowl, mash 1 can of drained chickpeas with a fork until chunky but still textured. Stir in ½ cup diced bell pepper, ¼ cup finely chopped onion, additional ¼ cup sun-dried tomatoes, and as desired, the cooled romesco sauce.

For a delicious addition, preheat your oven to 425°F (220°C). Cut 2 cups of cabbage into wedges and lay them on a baking sheet. Drizzle with olive oil, salt, and pepper, then roast for about 15 minutes, or until the edges are golden and crisp.

Spread a generous layer of cream cheese on two slices of your favorite bread. Top one slice with the chickpea salad filling and a layer of roasted cabbage if you made it. Place the other slice of bread on top, press down gently, and cut the sandwich in half.

If you have leftover chickpea salad filling, store it in an airtight container in the refrigerator for up to 5 days.