Preheat the oven to 200 degrees C/400 F.
Lay the carrots out on a sheet of baking paper and season to taste with salt and pepper. Bake in the preheated oven for around 20 minutes.
Add the chickpeas, soy yoghurt, nutritional yeast, apple cider vinegar, garlic, cumin, celery salt and paprika to a large mixing bowl. Stir and mash around 2/3 of the chickpeas with either a fork of a potato masher.
Add the capers, red bell pepper, celery, and lime juice. Season to taste with salt and pepper, then stir well to combine.
Add a layer of mashed avocado to a slice of gluten-free bread. Then, add 3-4 tbsp of the chickpea salad on top, followed by the roasted carrots. Finish with another slice of bread, then cut in half and serve.