In a mixing bowl, add the drained chickpeas. Using a potato masher, mash about half of the chickpeas until broken down, leaving some whole for texture.

Add the ripe avocado and continue mashing until well combined.

Stir in the lemon juice, Dijon mustard, salt, and pepper. Mix until evenly incorporated.

Fold in the diced red onion, chopped dill, and parsley (if using).

Stir in the olive oil last to create a smooth, well-blended texture.

Toast the Rustik Bread slices until golden brown.

Assemble the sandwich by spreading the smashed chickpea and avocado mixture onto two slices of toasted bread. Top with sliced roma tomato and sprouts. Place the remaining toasted bread slices on top to complete the sandwich.