Triple-decker chickpea salad sandwich with skyr dressing

Finely chop the cilantro.

Combine the skyr with pepperoncini juice and the cilantro; thin with more juice as preferred.

Stir in the cumin, smoked paprika and red hot chili powder.

Drain the chickpeas and half mash them. Add the red onion.

Pour the dressing over and stir, adjusting consistency with more skyr or pepperoncini juice; salt to taste.

Toast the bread. Layer lettuce, chickpea salad, tomato, half a slice of American cheese and bread; repeat once more.

Cut on the diagonal.