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Dice the cucumber into 1cm pieces, then halve and finely slice the red onion.
Add the red onion to a bowl with the juice of a lime and a pinch of salt, give it a good mix with your hands and set aside. Slice the jalapeños and roughly the coriander – stalks and all, saving some leaves for garnish.
Add most of the cucumber to a blender along with the coriander, garlic, miso and two-thirds of the jalapeños. Squeeze in the juice of the remaining limes, then add the cold water and a couple of ice cubes if you have them. Blend until smooth, then taste and season with salt before chilling.
When you are ready to serve, halve, peel and slice the avocado then drain and rinse the chickpeas.
Pour the chilled aguachile into a large bowl and top with the chickpeas, avocado, remaining cucumber, pickled red onion and coriander leaves. Scoop up with the tortilla chips and enjoy.