How to make it
Drain and rinse chickpeas and then toss them in a bowl with Lee Kum Kee Lime Cilantro Hoisin Sauce.
Bake for 25 minutes on 400ºF until crispy.
Toast the sourdough to your liking.
Mash the avocado and spread onto the toast then top with bean sprouts, red chili flakes and the roasted chickpeas.
Drizzle more Lee Kum Kee Lime Cilantro Hoisin Sauce on the top as desired.