Drain the chickpeas, rinse and drain. Heat 1 tablespoon of oil in a frying pan. Fry the chickpeas in it while turning about 5. After about 2 minutes add hoisin sauce, fry for another 3 minutes and remove. Halve the avocados and remove the seeds. Season with salt and pepper. Place on the grill with the flesh facing down and grill for about 5 minutes until "grill stripes" are visible.
Wash mint, shake dry. Pluck off leaves and chop finely, except for something to garnish. Wash and halve the cucumber, remove the core and cut into small cubes. Wash, clean and quarter the tomatoes. Mix cucumber, tomatoes, lemon juice and mint, season with salt and pepper.
Fill the avocado halves with 1 tbsp. tomato-cucumber salad, spread chickpeas on top and sprinkle each with 2 tsp. sesame paste. Arrange avocados on plates and sprinkle with remaining mint.