How to make it
Drain and rinse chickpeas and then toss them in a bowl with Lee Kum Kee 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 chilli flakes and the roasted chickpeas.
Drizzle more Lee Kum Kee Hoisin Sauce on the top as desired.