Deliciously crunchy chickpea tostadas. These are easy to create with a pantry staple, and any toppings you have in your fridge. Add any toppings you like to make it your own.
Drain the chickpeas, rinsing thoroughly in a strainer under running water.
Allow the chickpeas to dry for a few minutes.
Spread the chickpeas out into a layer on a baking sheet. Drizzle with avocado oil, and add seasonings. Using your hands, make sure the chickpeas are coated in the oil and spice mixture.
Roast the chickpeas for 20 minutes, shaking the pan once during cooking.
Tostada Base
Layer the tortillas onto two baking sheets and crisp them in the oven for 4-8 minutes.
Note: feel free to add a little avocado oil and pink salt before cooking in the oven.
Serving
To serve, plate the tostada shells and spread some of that delicious beet hummus on the shell.
Sprinkle the chickpeas over the layer of hummus.
Garnish with butter lettuce, cilantro, avocado, radish slices and limes.