Roasted Chickpea Avocado Toast

FOR THE CHICKPEAS:

• 1 15 oz can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon tumeric

FOR THE LEMON TAHINI DRESSING:

• 1/3 cup Tahini
• 1 clove garlic minced
• 1 1/2 lemons juiced (about 4 tablespoons)
• 1/3 cup hot water
• kosher salt and black pepper to taste

FOR THE AVOCADO TOAST: 

• 4 lices bread I use whole wheat, you can use gluten-free bread
• 2 large avocados
• Juice of 1 lemon
• salt and pepper to taste