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In a small bowl, combine mashed avocado, lemon juice, and red onion. Stir briskly and let sit for about 5 minutes.
Pour avocado mixture over cabbage. Stir to combine. Add red pepper flakes, green jalapeño sauce and salt & pepper to taste.
Preheat oven to 450. Prepare a cookie sheet by covering with parchment paper or aluminum foil.
On the baking sheet, combine chickpeas, spices, and olive oil. Use your hands to ensure chickpeas are evenly coated in oil and spices.
Bake for 7 minutes. Remove from the oven and stir the chickpeas around. Return to the oven and bake for an additional 7-9 minutes or desired crispiness.
Warm corn tortillas in the microwave for 10-15 seconds. Fill with slaw, chickpeas and feta. Enjoy!