Preheat oven to 400 degrees F.

In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and tumeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy.

While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and, water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.

Remove the pits from the avocados and discard. Scoop out the avocado flesh with a spoon and place into a medium bowl. Add lemon juice and mash with a fork. Season with salt and pepper.

Spread the mashed avocado onto the toast slices. Top with roasted chickpeas and a drizzle of lemon tahini dressing. Serve immediately.

Note-you can make the roasted chickpeas and dressing in advance. I store them both in the refrigerator. To reheat the chickpeas, place them in a microwave safe bowl and reheat for about 20 seconds.