Rinse and prepare chickpeas by draining and rinsing one can of chickpeas. Pat dry and place in a mixing bowl.

Sauté the spices by heating olive oil in a skillet, then adding cumin and smoked paprika for 30 seconds.

Cook the chickpeas in the skillet, adding a pinch of salt and pepper, and sauté for 5-7 minutes.

Warm the tortillas in a preheated oven at 350°F for about 10 minutes.

Assemble the tacos with chickpea filling, avocado, cilantro, and lime juice.

Add optional toppings like shredded lettuce, sour cream or Greek yogurt, and salsa.