Heat oven to 400°F.
Trim green onions; cut into white and green parts, keeping parts separate. Chop each.
Whirl chickpeas, jalapeno, garlic, white part of onion, lime juice, oil, salt and pepper in processor until smooth; add reserved liquid if needed. Add green part of onion and cilantro. Whirl to mix. Transfer to bowl.
Cut each tortilla into 6 wedges. Arrange on baking sheet. Bake in 400°F oven until crisp and lightly browned, 4 to 5 minutes per side. Transfer to rack to cool.
