Gather your ingredients. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, combine the chickpeas, olive oil, aquafaba, cumin, garlic powder, paprika and salt. Stir until the chickpeas are coated. Place on the baking sheet and roast for about 25 minutes, or until they are crispy.
Meanwhile prepare the dressing by whisking together the tahini, garlic, lemon juice and water in a small bowl. Add salt and pepper to taste.
Slice the avocados in half, remove the pit and discard. Scoop out the flesh with a spoon and place in a medium bowl. Add lemon juice and mash with a fork. Season to taste with salt and pepper.
When the chickpeas are almost finished, toast the bread to your liking or leave fresh, spread each slice with ¼ of the avocado and ¼ of the chickpeas and a drizzle of the dressing. Serve immediately.