Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and 1 chopped jalapeño, sautéing for 2-3 minutes until golden and fragrant.

Remove from heat, let cool slightly, then blend with 1 roasted red pepper, ½ cup sun-dried tomatoes, ½ cup pecans, 2 tablespoons vinegar, 1 teaspoon paprika, parsley, and salt until mostly smooth.

In a large mixing bowl, mash 1 can of chickpeas until chunky. Stir in ½ cup diced bell pepper, ¼ cup diced onion, and ¼ cup chopped sun-dried tomatoes. Gradually mix in the romesco sauce until cohesive.

For added texture, preheat oven to 425°F. Chop 2 cups of cabbage, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15 minutes until golden.

Spread cream cheese on two slices of bread. Top with chickpea salad, roasted cabbage, and pickled onions if desired. Add the second slice, slice in half, and enjoy.