Preheat oven to 400 degrees.

Toss garbanzo beans with the olive oil, paprika, and 1 TSP of sea salt. Spread onto a baking sheet and place in the oven to bake for 10 minutes. Flip the beans over with a spatula, and return to finish cooking until browned and crispy for another 5-10 minutes.

Meanwhile, chop the artichoke hearts and Roma tomatoes and combine in a small bowl. Add in the chopped parsley and basil, and toss the mixture together. Set aside.

Place the bread slices in the toaster, and cook until lightly browned.

While the bread is toasting, mash the avocado with a fork. Squeeze lemon juice on top, and sprinkle the remaining sea salt. Mix together well.

Place the pine nuts in the toaster to lightly brown (Be careful, they cook fast!).

Spread the avocado evenly on top of the toasted sourdough slices. Spoon the tomato mixture onto each slice. Spoon the crispy chickpeas onto each avocado toast, and sprinkle the pine nuts on top.

Enjoy!