Follow these steps carefully for perfectly crispy chickpeas and delicious wraps:

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). If using an air fryer, you might preheat to 390°F (195°C), though some models don’t require preheating. Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Dry the Chickpeas Thoroughly: This is the most critical step for crispiness! After rinsing and draining the chickpeas, spread them out on a clean kitchen towel or layers of paper towels. Gently pat them dry, removing as much surface moisture as possible. You can even let them air dry for 15-20 minutes if you have time. Some loose skins may come off; discard them. Moisture is the enemy of crispiness.
3. Season the Chickpeas: Transfer the thoroughly dried chickpeas to a medium bowl. Drizzle with the olive oil (or avocado oil) and toss gently to coat evenly. In a small separate bowl, combine the smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and black pepper. Sprinkle this spice mixture over the oiled chickpeas. Toss again until every chickpea is well-coated with the spices.
4. Roast the Chickpeas (Oven Method): Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will cause them to steam rather than roast. Use two baking sheets if necessary. Roast in the preheated oven for 20-30 minutes. About halfway through (around the 15-minute mark), give the baking sheet a good shake or stir the chickpeas to promote even browning and crisping. They are ready when they appear slightly shrunken, golden brown, firm to the touch, and crispy. Listen for a slight ‘pinging’ sound as they cool – a sign of true crispiness! Keep an eye on them towards the end to prevent burning, especially if using cayenne.
5. Roast the Chickpeas (Air Fryer Method): If using an air fryer, place the seasoned chickpeas in the air fryer basket in a single layer (you may need to work in batches depending on your air fryer size). Air fry at 390°F (195°C) for 15-20 minutes, shaking the basket every 5-7 minutes to ensure even cooking. They should be golden brown and crispy. Air fryer times can vary, so check frequently during the last few minutes.
6. Prepare the Sauce: While the chickpeas are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, soy sauce (or tamari), maple syrup (or agave), fresh lime juice, and minced garlic (or garlic powder). Whisk vigorously until smooth and creamy. If the sauce is too thick, add more water, 1 teaspoon at a time, until it reaches your desired drizzling consistency. Taste and adjust seasonings if needed – more lime for brightness, more maple syrup for sweetness, or a pinch more salt (or soy sauce).
7. Prepare the Lettuce Cups and Toppings: While the chickpeas finish roasting and cooling slightly (they crisp up more as they cool), wash and carefully separate the leaves from the head of lettuce. Pat them dry gently. Arrange the best cup-shaped leaves on a platter. Prepare all your desired optional toppings: shred the carrots, slice the onions/scallions, chop the cilantro/parsley, dice the avocado, etc. Arrange these in small bowls for easy assembly.
8. Assemble the Wraps: Once the chickpeas are perfectly crispy (let them cool for a few minutes on the baking sheet), it’s time to assemble. Spoon a generous amount of the crispy chickpeas into a lettuce cup. Drizzle generously with the prepared tahini sauce. Sprinkle with your chosen toppings – shredded carrots, red onion, cilantro, avocado, sesame seeds – get creative!
9. Serve Immediately: Lettuce wraps are best enjoyed immediately while the chickpeas are at their crispiest and the lettuce is cool and fresh.