Cut the rolls in half and grill them.
Blend the chickpeas with a spoon of lemon juice, the parsley, a little oil and a pinch of salt to obtain a smooth cream. Strain through a medium-mesh colander to remove the skins and set aside.
Cut the vegetables up into small pieces and season with the remaining lemon juice, a little oil and salt. Cover with cling film and leave to rest for an hour.
Peel and stone the avocado and cut into slices. Spread a layer of cottage cheese over both sides of each roll, add the avocado slices, thoroughly drained vegetables, a spoon of chickpea cream, close the rolls and serve immediately.