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In a medium bowl, smash chickpeas with a fork. Add in avocado and use fork to smash again until avocado is smooth, yet still contains a few chunky pieces.
Stir in lemon juice and cranberries. Season with salt and pepper to taste. Place in refrigerator until ready to serve (best within 1-2 days).
When ready to serve, toast bread then spread 1/2 chickpea avocado salad over 1 slice. Top with arugula, red onion or spinach, if desired. Add other toasted slice on top, then cut in half and enjoy!