Preheat oven to 375 degrees F (190 degrees C).
Drain Chickpeas (1 can) and in a colander gently dry them with a paper towel.
In a mixing bowl, combine the Chili Powder (1/2 tablespoon), Paprika (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Garlic Powder (1/8 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/8 teaspoon). Toss the chickpeas in the seasoning until evenly coated.
On a parchment-lined baking tray spread the chickpeas out in an even layer. Bake for 30-45 minutes, until brown and crunchy.
While the chickpeas are cooking, prepare the tortillas. Lightly grease a baking tray, then spray the tortillas with Nonstick Cooking Spray (to taste) or brush both sides of the 6-Inch Corn Tortilla (6) with oil.
Bake in the same oven for 10 minutes, flipping them halfway through. Once crisp, remove from oven to cool down.
While the chickpeas finish baking, gently combine Cottage Cheese (1/2 cup), Crushed Red Pepper Flakes (1 teaspoon), and Dried Oregano (1 teaspoon) in a mixing bowl.
Build the tostadas with a layer of spiced cottage cheese and top with the roasted chickpeas. Garnish with Fresh Cilantro Leaf (10 gram) and serve immediately.