1: Drain and rinse the chickpeas.
2: Heat olive oil in a pan and add chickpeas along with salt, cumin, garlic powder, onion powder, paprika, dried oregano, and black pepper. Stir and cook for a few minutes.
3: For the cilantro sauce, blend cilantro leaves, garlic, red wine vinegar, olive oil, smoked paprika, cumin, pepper, and plain yogurt until smooth.
4: Serve the chickpeas in corn tortillas topped with diced white onion, cilantro, and lime wedges.
