In a large mixing bowl, add one can of well-drained chickpeas and mash them slightly with a fork, leaving some chunks for texture. Then, incorporate tahini, Dijon mustard, minced garlic, capers, chopped green onions, and fresh cilantro. Squeeze in the juice of one lemon and season with sea salt and pepper. Mix until combined but not pureed.

Bring a pot of salted water to a rolling boil. Add the green beans and let them cook for about 1½ minutes until they’re vibrant green and tender-crisp. Transfer the green beans to a bowl filled with ice water to halt the cooking process. Once cooled, drain well and chop them into bite-sized pieces.

Slice the baguette in half lengthwise. Spread a generous layer of chickpea salad on one half. Top it with chopped blanched green beans, kalamata olives, and thinly sliced red onion. On the other half, spread a layer of mayo, then add slices of cucumber, radishes, and fresh basil.

Press the two halves of the baguette together gently to blend the flavors. Slice into manageable portions if desired. Serve fresh for the best taste.