Heat oil in a skillet over medium-high heat. Add the chickpeas and cook for 3-4 minutes, stirring occasionally, until golden. Add the oregano, smoked paprika, garlic powder, and some salt and pepper. Stir and cook for 1 more minute, then remove from heat and drizzle with lime juice.

Place some avocado in the center of each tortilla and mash it with a fork into an even layer. Top with the cooked chickpeas and a drizzle of salsa verde. Serve.

In a large bowl, add the lettuce, tomato, and carrots; mix.

Pour dressing over when serving.