Preparation Steps:

• Preheat your oven to 400°F (200°C). In a mixing bowl, combine the drained, rinsed, and dried chickpeas with 3 tablespoons of olive oil. Add the ground chili powder, ground cumin, paprika, onion powder, garlic powder, dried oregano, salt, and pepper. Toss everything together until the chickpeas are well-coated with the oil and spices.
• Spread the seasoned chickpeas evenly on a baking sheet. Roast in the preheated oven for about 25-30 minutes or until they are golden brown and crispy, shaking the pan halfway through for even cooking.
• While the chickpeas are roasting, prepare the dressing. In a small bowl, whisk together the sour cream, 2 tablespoons of olive oil, honey, minced garlic clove, chopped jalapeño, and the juice of one lime. Adjust the seasoning with salt and pepper to taste.
• Once the chickpeas are done roasting, remove them from the oven and let them cool slightly. In a large bowl, combine the cooked quinoa, roasted chickpeas, and chopped cilantro. Squeeze the juice of the remaining lime over the mixture and toss gently to combine.
• To serve, spoon the chickpea and quinoa mixture onto plates, drizzle with the prepared dressing, and top with sliced avocado. Enjoy your vibrant and flavorful Mexican Chickpeas!