Preheat oven to 350F.
In a bowl, toss chickpeas in oil, salt and spices.
Bake on a parchment-lined sheet pan until crispy. About 30 minutes.
Combine diced tomatoes, cucumbers, cilantro and garlic in a bowl. Stir together and season with salt and pepper.
Using two glasses or jars, divide yogurt, tomato-cucumber mixture, avocado, and crispy chickpeas between the two.