1. Prepare the Hummus: In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and a pinch of salt. Blend until smooth. For a thinner consistency, add water one tablespoon at a time until desired texture is achieved.
2. Assemble the Sandwich: Spread a generous amount of hummus on two slices of toasted bread. On one slice, layer avocado, cucumber, red onion, bell pepper, and carrot. Top with spinach or arugula and alfalfa sprouts if using. Season with a pinch of salt and pepper.
3. Final Touches: Place the second slice of bread on top, hummus side down. Press lightly to secure the fillings. Cut in half and serve immediately.

Notes:

• For a gluten-free version, use your favorite gluten-free bread.
• Feel free to swap out any vegetables for others you prefer or have on hand.
• The hummus can be made in advance and stored in the refrigerator for up to a week, making meal prep a breeze.