Chickpea salad open-faced sandwiches with a side salad

This recipe was originally inspired by Jenné Claiborne's Chickpea "Tuna" Salad. Growing up, I have fond memories of rainy days listening to the thunder while we'd eat open-faced tuna melts. The other day I made myself one for lunch and it had me thinking if it might be possible to make a vegan version of this comfort-food meal. I really loved Jenné's idea to use seesawed, something from the water, into this plant-based version.

I found that I really missed the briny flavor of tuna, so I added in some chopped capers, but you could just as easily use olives to add that salty tang.I also subbed coconut yogurt for mayo. This might be a personal thing, but my parents always subbed yogurt for mayo in tuna salad to make it a little lighter, so I did the same here.