Preheat to oven to 200 degrees Celsius.
Drain a tin of chickpeas and pat dry.
Add to a lined baking tray.
Spray well with 1 kcal spray and season with paprika, pepper and salt.
Mix the chickpeas around on the tray to coat with spices.
Bake in the oven for 5-10 minutes until lightly brown and sizzling.
Meanwhile, mash the avocado in a bowl and add in the juice of a lime.
Season with salt and pepper to taste and mix well.
Toast the sourdough bread.
Serve two slices of toast on a plate and top with half of the avocado.
Top with half of the roasted chickpeas and crumble on half of the feta.