Wash and dry produce. 

Drain and rinse chickpeas; pat dry with paper towels. Quarter lemon. Slice tomato into ¼-inch-thick rounds; season with salt and pepper.

Place chickpeas in a medium bowl and mash with a potato masher or fork until about half the chickpeas are smooth (leave some larger chickpea pieces for texture-packed bites!).

Stir in mayonnaise, green goddess dressing, and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt (we used ¼ tsp), pepper, and more lemon juice if desired.

Melt 1 TBSP butter in a large pan over medium heat. Add sourdough slices; toast until golden brown, 2-3 minutes per side. TIP: Work in batches if necessary, adding more butter between batches.

In a second medium bowl (large bowl for 4 servings), toss arugula with Parmesan, a drizzle of olive oil, juice from one lemon wedge, salt, and pepper. (For 4, use a large drizzle of olive oil and juice from two lemon wedges.)

Divide chickpea salad between half the toasted bread slices. Top with tomato. Close to form sandwiches. Halve on a diagonal.

Divide sandwiches and salad between plates. Serve with remaining lemon wedges on the side.