Drain and rinse the chickpeas well under cold water, then pat them dry with a paper towel to remove excess moisture.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic, ground cumin, chili powder, and smoked paprika. Stir for about 30 seconds until fragrant.

Add the prepared chickpeas to the skillet with salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown.

While chickpeas are cooking, mash the avocado with lime juice, chopped cilantro, and a pinch of salt and pepper.

Warm the tortillas in a skillet or microwave until pliable.

Lay a tortilla and spread a generous layer of the avocado mixture down the center.

Top with spiced chickpeas, shredded lettuce, and diced tomato.

Roll up the tortilla tightly, folding in the sides. Slice in half if desired.