Chickpeas Arugula Sandwiches

The first time I ate this sandwich was at the Jolly Pumpkin Brewery, and I've been aiming to recreate the flavours ever since. This recipe is a very close approximation.

Italian white or multigrain loaf (I usually buy the pre-cut ones from Trader Joes, but if you had to cut it yourself, i'd make 1/2" thick slices - avoid the sourdough loaf, because somehow the flavour interferes with all of the other ingredients)
1 can of chickpeas, or overnight soaked and cooked chickpeas (till they're soft and ready to mash)
1 long stick of English cucumbers or 1 fat deseeded cucumber - chopped fine
1 cup Greek yoghurt or just plain thick yoghurt
2 or 3 pods of garlic
White buttom mushrooms sliced or sliced eggplant pieces (for the extra fiber and protein)
1 bunch of washed arugula
Juice of 1 lemon
Olive oil
(Makes about three-four very generous-sized sandwiches)

For the dressing:
1.In a cup: combine yoghurt, olive oil, salt, pepper, lemon juice, 1 pod of mashed garlic and half the finely chopped cucumber - add parsley for the smell and taste of it if you like it, and set aside/refrigerate

For the chickpeas filling:
1.Mash the chickpeas and combine with half of the finley chopped cucumber, salt and pepper to taste. (Add finely chopped green or red peppers if you feel like you want the pop of the flavour)
2. Heat a tawa, oil it lightly and pat down the chickpeas/cucumber on to the tava, till it lightly roasts and leave on the tawa till you're ready to transfer to the sandwich.

For the vegetables:
1.Salt and pepper the sliced mushrooms and/or eggplant pieces, brush them with oil and broil till they're soft and cooked (usually takes about 4 minutes)

For the bread:
1. Brush the bread with olive oil and rub a garlic pod on it, broil till toasted (usually takes about 2 minutes on a high broil)

Assembling the sandwiches:
1. Put down a layer of eggplant/grilled mushrooms
2. Add a generous amount of dressing or leave the dressing to the side for dipping if you please
3. Transfer a layer of chickpeas from the tava to the bread
4. Add a generous amount of arugula and top with the second bread slice