In a large pan, add the sunflower seeds and cook over medium-low heat for 5 minutes, until light golden brown. Shake the pan intermittently as they’re cooking to allow them to toast evenly on each side. Set aside to cool.Next add the drained garbanzo beans and sunflower seeds to a food processor and pulse until finely chopped. See picture in post as an example.Scoop the chickpea mixture from the processor to a medium size bowl then add the diced bell pepper and green onion. Stir-in 2 tablespoons non-dairy mayo, 1 teaspoon mustard, juice of 1 lemon, garlic powder and a pinch of salt & pepper. Mix until well-combined. Cut the avocados in half and remove the pits. Stuff each side with the chickpea mixture, serve and enjoy!If you want to prepare them ahead of time, store the chickpea mixture sealed in a airtight container in the refrigerator for up to 3 days. Wait to cut ad stuff the avocado until ready to serve. Alternatively, if you find it too difficult to eat out of the avocados, you can dice the avocado and serve it with the chickpea ‘tuna’ in a bowl.