Drain and rinse 1 tin of chickpeas. Pat dry.
Gently rub in a clean kitchen towel to remove loose outer skins.
Place in a bowl and lightly mash the chickpeas leaving them chunky.
Peel avocados and remove pit. Gently mash with fork and add to chickpeas.
Add lemon juice, green onions, cilantro, horseradish, hot pepper flakes, and salt and pepper to taste. Stir to incorporate. Taste and adjust seasonings as required.
Add a layer of hummus to the bread. Or mix together equal parts Vegenaise and Dijon mustard, and add a squirt of sriracha.
Pile high with chickpea mash, top with micro greens (sprouts or leafy green) and pickled hot peppers (or sliced gherkins).