Pour chickpeas onto a few layers of paper towels and pat dry, removing any skins that are loose or fall off.
In a bowl gently mix chickpeas, oil, paprika, black pepper, cayenne, and salt.
Spread chickpeas onto a greased or parchment paper lined rimmed baking sheet. Roast at 400 degrees F (200 C) for 20 minutes, until lightly browned but not hard.
Meanwhile, combine all Sauce ingredients.
When chickpeas have finished, cut each avocado in half and remove the seed, leaving the edible portion in the skin. Drizzle each with a squeeze of lime juice and rub the juice so it coats the whole exposed surface**, and sprinkle each with a pinch of salt.
Place a few pieces of tomato into each avocado then spoon in some chickpeas. Top with a dollop of sauce, sprinkle on a few more chickpeas for good measure, and serve!
*Add a touch of milk if you’re using Greek yogurt to thin the sauce out a bit.
**This helps to keep the avocado from browning!
To store leftovers, I like to scoop the chickpeas into a separate container and dab the avocados clean. Place two avocado halves together and wrap in plastics. Leftovers are good for about 1 to 2 days.