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Preheat the oven to 400F and line a large sheet pan with parchment.
In a large bowl, combine the chickpeas, spices, and oil. Mix well to evenly coat the chickpeas, then transfer to the baking sheet in one even layer. Bake until the chickpeas are crisp on the outside, 15-18 minutes.
Meanwhile, make the sauce: add all of the sauce ingredients to a blender or food processor and blend on high speed until smooth and creamy, 30 to 60 seconds.
To assemble, warm the tortillas in the microwave or stovetop. Add even servings of arugula and cabbage to each, then the cilantro avocado sauce, then the chickpeas. Top with a sprinkle of chopped cilantro and a squeeze of lime juice.