Rinse and drain the chickpeas thoroughly, then pat dry.

In a bowl, mix chickpeas with cumin, salt, and pepper until well-coated.

Heat olive oil in a skillet over medium heat; add chickpeas and sauté for 5-7 minutes until golden brown.

While the chickpeas cook, mash the avocados in a separate bowl with lime juice, salt, and cilantro until smooth but slightly chunky.

Warm the tortillas in another pan or microwave until soft.

Assemble tacos by layering sautéed chickpeas on each tortilla followed by avocado mash and red onion slices.