Prepare the quick pickle by combining 100ml rice vinegar, sugar and salt in a bowl, stirring until dissolved. Add sliced radishes and carrots, toss to coat, and set aside for at least 20 minutes.

Pat the chickpeas very dry with kitchen paper. Place on a baking tray and use the bottom of a glass or measuring cup to gently smash each chickpea until flattened but still intact.

Heat vegetable oil in a large non-stick frying pan over medium-high heat. Add smashed chickpeas in a single layer and cook for 4-5 minutes per side until golden and crispy.

While chickpeas cook, whisk together soy sauce, maple syrup, tahini, 1 tablespoon rice vinegar, sesame oil, garlic and ginger in a small bowl to create the sesame glaze.

Reduce heat to medium, pour the sesame glaze over the crispy chickpeas and toss gently to coat. Cook for 2-3 minutes until the sauce thickens and chickpeas are evenly glazed.

Warm tortillas in a dry pan for 30 seconds each side or wrap in foil and heat in a 180°C oven for 5 minutes.

Assemble tacos by placing shredded cabbage on each warmed tortilla, topped with sesame-glazed chickpeas and drained pickled vegetables.

Garnish with sliced spring onions, sesame seeds and fresh coriander. Serve immediately with lime wedges on the side.