Make the Chickpea Salad: Whisk mayonnaise, yogurt, mustard and lemon juice together in a medium bowl. Add remaining ingredients except salt and pepper and stir together. Season to taste with salt and pepper.
To assemble the sandwiches, arrange bread on a clean work surface. Butter the bread. Add a layer of greens. Top with Chickpea Salad, dividing the salad equally between the four slices of bread (you may have some left over depending on the size of your bread slices). Artfully arrange radishes on top. Serve.
The Chickpea Salad keeps nicely in the fridge for up to 2 days.
Other delicious toppings for this sandwich include sliced tomatoes, avocados, sprouts, microgreens...just to name a few.
Calories: 173kcal | Carbohydrates: 18g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 525mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 2mg