Easy Chickpea Tacos with Avocado Crema and Cabbage

0 Pulse the Chickpeas: Drain and rinse the chickpeas well, then transfer them to a clean kitchen towel and pat them dry. Place them in a food processor with an S-blade attachment and pulse 8 to 10 times, or until chopped to your liking. Set aside.
1 Fry the Tomato Paste: Warm a pan over medium heat and add the oil. Add the tomato paste to the oil and sauté for 1 to 2 minutes, until the oil turns red in color and is infused with tomato flavor. Add the taco seasoning and cook for an additional 30 seconds.
2 Cook the Chickpeas: Add the chickpeas and mix well, until evenly combined, then spread the chickpeas out across the bottom of the pan. Cook for 3 to 5 minutes, until browned, then mix. Repeat 1-2 more times, until the chickpeas are darkened in color and the mixture is mostly dry, but will still stick together when pressed. (Tip: I recommend making the Avocado Crema during this time!)
3 Make the Slaw: Add 1/4 cup of the Avocado Crema to a medium bowl along with the vinegar and salt. Add the cabbage to the bowl and use tongs to toss until combined; taste and add additional salt or vinegar, as needed. Set aside.
4 Warm the Tortillas: Warm a dry skillet or comal over medium heat. Heat both sides of each tortilla for 15 to 30 seconds, until warm and pliable. (You can also wrap your tortillas in a damp paper towel, place on a plate, and microwave for 30 seconds in a pinch)
5 Serve: Place a generous amount of slaw on the bottom of each tortilla, then top with the chickpea taco meat and an extra dollop or drizzle of the remaining avocado crema. Serve warm; store any leftovers in separate containers in the refrigerator for up to 5 days.