Preheat the oven to 375°F.

Pile the tortillas on top of one another so that they are evenly lined up. Use your knife to slice through the tortillas like a pizza, cutting them into small triangles.

Arrange the “chips” on a parchment-lined baking sheet so that no two are overlapping.

Use a basting brush to sweep olive oil over each “chip,” and dust on salt, pepper, and 1 teaspoon garlic powder.

Cook in the oven until tortillas are lightly golden and crisp, about 10 minutes.

Increase the oven heat to 425°F.

Add the chickpeas and 1 tablespoon olive oil to a mixing bowl. Add cumin, paprika, chili powder, and 1 teaspoon garlic powder. Season with salt.

Stir until all chickpeas are evenly coated with oil and seasoning.

Arrange chickpeas on a parchment-lined baking sheet so that they are evenly spread across the baking sheet.

Roast in the oven until hot and slightly crisp, about 9-12 minutes.

Squeeze all of the juice from the limes, and add lime juice to a food processor or blender. Also add the avocado and the agave, and season with salt and pepper.

Puree until the mixture is smooth and creamy.

Arrange salad greens, tomato, corn, green onion, and cilantro on serving plates.

Top each with avocado lime dressing, and toss and stir until ingredients are mixed and dressing has melted into salads.

Top each with warm roasted chickpeas. Crush tortilla chips over salads, and serve.