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Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Drain and rinse chickpeas; pat very dry with paper towels. Halve grape tomatoes lengthwise. Halve, peel, and finely dice half the onion (whole onion for 4). Halve and pit avocado; using a spoon, scoop out avocado from each half, then slice.