Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Drain and rinse the chickpeas well. Pat them completely dry with a clean towel.

In a mixing bowl, combine chickpeas, cornstarch, olive oil, smoked paprika, cumin, chili powder, garlic powder, salt, and pepper. Toss until every chickpea is coated evenly.

Spread chickpeas in a single layer on the baking sheet. Roast in the oven for 25-30 minutes, shaking the pan halfway through, until golden and crispy.

While chickpeas roast, heat black beans in a small saucepan or microwave until warm.

Just before serving or assembling for meal prep, warm tortillas on a hot dry skillet for 20 seconds each side until pliable.

Assemble tacos by spreading 1-2 tablespoons black beans on each tortilla, topping with a generous handful of crispy chickpeas, and adding your favorite toppings like avocado, cilantro, and salsa.

For meal prep, store chickpeas and black beans separately in airtight containers in the fridge. Assemble tacos fresh or reheat components as needed during the week.