Mash the cooked chickpeas with a fork. Set aside.
Heat a pan over low-medium heat, add in garlic and onion with a tbsp of water and saute for a minute.
Add in the mashed chickpeas, bell pepper, tomato, turmeric, smoked paprika and salt. Mix and cook for 5-6 minutes over low-medium heat.
Add the spinach and mix it through the chickpeas. Cook for another 2-3 minutes and let it wilt and become soft. First it seems too much but once wilted it fits perfectly. Sprinkle with black salt to add an egg-like flavor. Don't cook the black salt because it will lose it's flavor and effect.
While the chickpea scramble is cooking bake the cooked potato squares in an air fryer or in a skillet until they get golden. Season with salt and onion powder. Onion powder tends to burn quickly, I always add it at the end.
Serve the chickpeas, potatoes with a few slices of avocado and a scoop of salsa on the side.