In a small bowl, mix together chickpeas, olive oil, cumin, chili powder, cayenne pepper, black pepper & salt.
Spread chickpeas onto a parchment lined baking sheet. Roast in the oven for 20 minutes or until lightly browned.
To make your yogurt topping- combine Greek yogurt, minced garlic, chopped parsley & a few pinches of ground black pepper together in a small bowl.
To assemble- cut each avocado in half & remove the pit. Drizzle each half with lime juice, coating the entire surface & sprinkle with a pinch of salt. Spoon the chickpeas into each half & add a dollop of the Greek yogurt topping.
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/chickpea-stuffed-avocados/