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Sauce: Blend all Cilantro Sauce ingredients until smooth.
Cook Chickpeas: Drain and pat dry the 2 15-oz cans chickpeas. Heat 1 Tbsp oil in a large saute pan over medium/high heat. Add chickpeas and cook for about 7 minutes, until they begin to brown.
Flavor Chickpeas: Add 1 tsp each salt, oregano, garlic powder, onion powder, cumin, smoked paprika to the chickpeas. Stir well and continue cooking for 5 minutes, jostling the pan often, until crispy.
Assemble: Spoon chickpeas onto tortillas and top with the Cilantro Sauce, diced white onion, fresh cilantro, and a squeeze of lime juice.
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