Step 1: Prepare the Crispy Chickpeas

1. Preheat the oven to 400°F (200°C).
2. Spread the drained chickpeas on a kitchen towel and pat them dry. Removing moisture ensures they become crispy.
3. Toss the chickpeas in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
4. Roast for 20-25 minutes, stirring halfway through, until the chickpeas are golden and crispy.

Step 2: Make the Maple Dijon Glaze

1. While the chickpeas roast, whisk together maple syrup and Dijon mustard in a small bowl.
2. As soon as the chickpeas come out of the oven, toss them with the glaze to coat evenly. This step ensures the glaze sticks to the chickpeas without making them soggy.

Step 3: Prepare the Tahini Slaw

1. In a large bowl, combine the shredded cabbage, carrot, and cilantro.
2. In a separate bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup, salt, and a few tablespoons of water to thin it out. Adjust the consistency to your liking.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.

Step 4: Warm the Tortillas

1. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until soft and pliable.
2. Alternatively, wrap the tortillas in foil and place them in the oven for a few minutes while the chickpeas roast.

Step 5: Assemble the Tacos

1. Lay out the warm tortillas and spread a generous amount of tahini slaw on the base of each taco.
2. Spoon the maple Dijon chickpeas on top of the slaw.
3. Add sliced avocado for creaminess and finish with a squeeze of lime.
4. If you like heat, drizzle with your favorite hot sauce.