Grind the chickpeas, avocado, lemon juice, pepita or sunflower seeds in a food processor and transfer to a bowl. If you don't have a food processor you can mash them with a potato masher and chop the seeds with a knife.
Add the curry, cumin, coriander, and salt & pepper to the mixture and stir until well blended.
Spread on bread and top with greens and tomato for a sandwich.
Notes
A food processor works best to grind the chickpeas into an egg salad like texture. If you don't have a processor, use a potato masher and mash them separately before mixing them with the remaining ingredients.
Store in the refrigerator for up to 3 days. This doesn't freeze well.