If you’ve never had a bánh mì, it is a Vietnamese sandwich, typically made with salty-sweet marinated pork. It’s tangy, too, from the pickled radishes and carrots, and spicy from the jalapeños. It’s all of my favorite flavors housed between a crusty baguette. I’ve turned this classic sandwich into a lighter, plant-forward salad, fusing in a Tex-Mex avocado crema as the dressing. The honey–soy sauce roasted chickpeas, used in place of the pork, are good on their own as a snack. This salad takes a bit of work when done in a single breadth, but most of it can be made ahead, like the Quick-Pickled Radishes and Carrots, the croutons, and even the Avocado Crema. When prepped in advance, dinner takes no time at all to throw together and tastes this good.