Steps

1. Preheat the oven to 200°C (400°F). Spread the drained chickpeas on a baking sheet and toss with olive oil, smoked paprika, salt, and pepper. Roast for 20-25 minutes until crispy.
2. While the chickpeas are roasting, mash the ripe avocado in a bowl with tahini, lemon juice, and a pinch of salt until creamy.
3. Once the chickpeas are done, remove them from the oven and let them cool slightly.
4. Spread the avocado mixture generously over toasted bread of your choice.
5. Top with the crispy chickpeas and serve immediately.