In a bowl, whisk 1 Tbsp. avocado oil with 1 Tbsp. unseasoned rice vinegar, 2 tsp. grainy mustard, and 1/4 tsp. cumin. Stir in 1 large avocado, diced, 1/2 cup drained chickpeas, 2 Tbsp. finely chopped celery, 2 Tbsp. finely chopped red bell pepper, 1 Tbsp. chopped chives, and 1 tsp. chopped capers. Using a fork, combine the mixture, smashing some of the chickpeas and avocado, until it is chunky but holds together. Spread it liberally on 1 slice whole wheat bread. Top with sliced cucumber, kale leaves, and another slice of bread.
Recipe by Laura Rege.