Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the rinsed and dried chickpeas on a baking sheet. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Roast for 15-20 minutes or until the chickpeas turn golden and crispy, stirring halfway through for even cooking.

Step 2: Coat the Chickpeas in Maple Dijon Glaze

1. In a small bowl, whisk together the Dijon mustard, maple syrup, and a pinch of salt.
2. Once the chickpeas are out of the oven, toss them immediately in the maple Dijon glaze to coat evenly.

Step 3: Make the Tahini Slaw

1. In a bowl, combine the tahini, lemon juice, maple syrup, garlic powder, and a pinch of salt.
2. Slowly whisk in water, 1 tablespoon at a time, until the dressing reaches a creamy but pourable consistency.
3. Add the shredded cabbage and grated carrot to the dressing and toss to coat evenly. Season with salt and pepper to taste.

Step 4: Warm the Tortillas

1. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until lightly charred.
2. Alternatively, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to soften.

Step 5: Assemble the Tacos

1. Add a generous spoonful of the tahini slaw to each tortilla.
2. Top with the crispy maple Dijon chickpeas.
3. Add avocado slices and garnish with fresh cilantro.
4. Serve with lime wedges on the side for an extra burst of flavor.