• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

• In a large bowl, combine the chickpeas, dressing, and salt and mash until the dressing is evenly incorporated and the chickpeas are mashed but still have texture.
• Add the red onion and stir until mixed. Taste and add more salt, if desired.
• Depending on how salty (or not) your chickpeas were, it will affect how much salt you’ll need.
• Spread the chickpea mixture over half of the bread slices. (When assembling the sandwiches, I like to spread extra Caesar dressing on the bread like a “mayo” and as an extra boost of Caesar flavor.)
• Add any toppings you like and close the sandwiches.

For the Caesar Dressing

• In a high-powered blender, combine the artichoke brine, lemon juice, 1⁄4 cup (60g) water, the mustard, cashews, garlic powder, pepper, and salt and blend until completely smooth.
• It is a thick dressing, so you will have to scrape down the sides a couple of times to get it all to blend. Keep going until completely smooth.
• The dressing should be thick and creamy. Taste and add more salt, if desired.