Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins if desired.

Chop cilantro and green onion; slice tomato. Set aside separately.

In a medium bowl, smash the chickpeas and avocado together using the back of a fork or a potato masher. Add in cilantro, green onion, and juice from the lime. Season with salt and pepper, to taste.

Spread chickpea salad over 4 slices of bread; add tomato slices and spinach as desired, then top with remaining bread slices to form 4 sandwiches.

Serve with orange wedges on the side.