Ingredients:

425g chickpeas, canned or precooked
1 avocado
1/4 ashki red onion, chopped
1/4 cup cilantro, chopped
2-4 tablespoons lime juice
1 teaspoon smoked paprika
salt, to taste
ground pepper, to taste
young spinach leaves
8 slices of bread, toasted
Dijon mustard

Cooking:

1) Rinse the chickpeas and add to the heated pan along with ½ teaspoon of paprika, thoroughly mixing the peas with the spices.
2) Fry in a skillet for 10-15 minutes, stirring frequently, until the chickpeas are dry and slightly browned.
3) Cook the avocado. Cut in half, remove the pit and cut into thin slices, setting aside 4 or more pieces for the top layer of the sandwich.
4) Transfer the rest to a large plate and mash with a fork.
5) Add 2-3 tablespoons of lime juice and mix thoroughly.
6) Season with salt and remaining paprika.
7) Add onion and cilantro, mix again.
8) Add chickpeas to the avocado and mash with a fork.
9) Add an extra spoonful of lime juice depending on how dry the mass came out.
10) Season to taste with salt and ground pepper.
11) Spread ¼ lettuce on each slice of bread, adding spinach and avocado pieces. Lubricate with mustard and cover with a second paired slice on top.