Preheat your oven to 450ºF.
Drain and rinse the chickpeas, then place them on a clean tea towel and gently pat them dry to remove as much excess water as you can (if any skins fall off, just discard them). Set aside.
Wash the cauliflower, trim off any leaves, cut the tough core off the bottom and discard. Place the cauliflower right-side up (stem side down) on a cutting board and cut it across the head into 1/4 to 1/2 inch slices (like you would a loaf of bread).
Spread the cauliflower pieces and the chickpeas onto a large baking sheet (or 2 if needed) and then drizzle with oil followed by taco seasoning. Mix it all up with your hands until the pieces are well-coated, adding more seasoning or oil if needed. Bake for 25 minutes. Make the slaw. Whisk the dressing ingredients in a small bowl. To a large bowl, add the grated/julienned carrots and jicama, and chopped cilantro. Pour over the slaw and toss well to evenly distribute.
After the 25 minutes are up, flip over the cauliflower pieces and stir the chickpeas before placing them back in the oven for another 10-15 minutes.
Heat your tortillas up, smear on some guacamole, and top with the roasted chickpeas and cauliflower followed by the slaw. Add a squeeze of fresh lime juice and enjoy!