Start by preparing the cooked and drained chickpeas by mixing them in a bowl with the ground cumin, minced garlic, lemon juice, and a drizzle of olive oil.
All that's left is to assemble the toasts. To do this, cut the avocado in half, remove the pit, cut it into thin slices, and gently scoop the flesh from the skin with a tablespoon. Spread a quarter of an avocado on each toast.
Place a spoonful of the spiced chickpeas on top of the avocado, followed by the crumbled feta cheese.
Season with salt and pepper, then add a few mint leaves and a pinch of black cumin.
Serve and enjoy!
