In a medium mixing bowl, combine chickpeas with avocado and mash with potato masher or fork until it forms a chunky texture.

Add parsley, red onion, red pepper, lemon juice, salt, and pepper and stir until well combined. Eat immediately or store covered in the fridge for up to 5 days.

When ready to eat, spread ¼ of mixture onto one slice of bread. Top with greens and other slice of bread.