Rinse the chickpeas under cold water and allow to drain for a couple of minutes.

In a large mixing bowl, combine chickpeas, avocados, lime juice, green onions, celery, and cilantro. Sprinkle in garlic powder, onion powder, dill, salt, and pepper, then mix well.

Gently mash the mixture until creamy yet chunky, about 2-3 minutes. Set aside.

Toast slices of vegan bread until golden brown and crisp, about 3-4 minutes.

Spread the chickpea-avocado mixture onto one slice of toasted bread. Layer with toppings and top with another slice of bread.

Slice in half to serve, and store any leftovers in an airtight container for up to three days.