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Drain chickpeas and reserve the liquid
Prepare vegetables: dice cucumber, green onions, jalapeno, red cabbage, and vegan cheese to similar sizes
Zest and juice the lemon
Blend cauliflower florets, garlic cloves, and chickpea water on low speed until creamy
Add apple cider vinegar, ranch nutritional yeast seasoning, lemon juice and zest, salt, and black pepper to the blender and blend until smooth
Mash the drained chickpeas with a potato masher until partially broken up but still textured
Combine mashed chickpeas with diced vegetables, vegan cheese, and fresh parsley
Add the creamy dressing to the chickpea mixture and stir until well combined
Refrigerate the mixture to chill and firm up
Slice bread thickly and toast if desired
Layer bread with the chickpea smash mixture, tomato slices, and arugula/rocket
Serve immediately