In a food processor, combine the chickpeas and lemon zest. Process until mostly smooth, with small chunks.
In a separate bowl, mash the avocado with a fork. Add the cottage cheese and lemon juice, and stir until combined.
Add the carrots, onions, salt and chickpeas to the bowl with the avocado mixture and stir.
In a separate bowl, combine the cabbage and grated red apple. In a small bowl make the dressing by whisking together the oil, vinegar, mustard, and honey. Pour the dressing over the slaw.
Toast the bread, and then assemble the sandwich. On the bread, layer the spinach or lettuce, chickpea salad and slaw.