4 poppyseed bagels, halved and toasted (or other bread/wrap preference)
Microgreens, for topping
Sliced tomatoes, for topping
Rinse and drain the chickpeas. Add to a medium bowl along with the avocado and olive oil. Using a fork or potato masher to smash the avocado and chickpeas together. Add in cilantro, onions, olive oil and lime juice. Season with salt and pepper, to taste.
Spread salad on bagels and top with your favorite sandwich toppings, I love microgreens and sliced tomatoes!