Preheat oven to 375 degrees. In a large bowl, combine spices, lime juice and water. Add chickpeas and mix well to cover all the chickpeas. Let them soak up the juices of the marinade for about 10 minutes while the oven heats up.
Lightly oil a baking sheet, or spray with cooking spray. Spread the chickpeas on the tray and bake 20-30 minutes or until slightly crispy. Stir if you remember.
Serve with all the fixings.
Make the slaw
While the chickpeas roast, in a medium bowl toss lemon juice, vegan mayo and maple syrup and salt. Whish to combine into a smooth dressing. Toss in shresdded cabbage, jalapeno and cilantro. Set aside until ready to serve.
Assemble the tacos
Warm soft tortilla shells in microwave or in a hot skillet over medium heat. Fill with a scoop of chickpeas,slaw, avocado or other toppings of your choice. Serve.
Notes
Nutritional information is an approximation using easy to find ingredients and products and does not include vegan queso or my lite green pea and avocado guacamole. See the separate recipes for nutritional info on each of these items.You will probably have leftover chickpeas, toss them on your lunch salad the next day!