Drain and rinse your chickpeas thoroughly under cold water. Pat them dry with a paper towel to remove excess moisture. In a medium mixing bowl, combine the chickpeas with olive oil, garlic powder, cumin, smoked paprika, salt, and pepper. Toss everything together until the chickpeas are evenly coated with the spice blend.

Slice your ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the fresh lemon juice and a pinch of salt. Mash with a fork until you reach your desired consistency — slightly chunky is ideal for texture. The lemon juice also prevents browning, which is key if you're prepping ahead.

Warming your tortillas makes them more pliable and easier to roll without tearing. Place each tortilla in a dry skillet over medium heat for about 30 seconds per side. Alternatively, wrap them in a damp paper towel and microwave for 20 seconds. This step is optional but highly recommended.

Lay your warm tortilla flat on a clean surface. Spread a generous layer of mashed avocado across the center, leaving about a 1-inch border on all sides. If using hummus, spread it beneath the avocado layer for extra creaminess. Layer on the spinach, seasoned chickpeas, cherry tomatoes, red onion, cucumber, and shredded cabbage.

Fold in the sides of the tortilla first, then roll from the bottom up, keeping the filling tight as you go. Slice diagonally in half for an appealing presentation. Garnish with fresh cilantro or a drizzle of tahini if desired. Serve immediately or wrap tightly in parchment paper for a grab-and-go lunch.