Crunchy Chickpea Tostadas
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.
Servings 4 people
Calories 406kcal
Ingredients
Chickpeas
- 2 15oz cans chickpeas
- 2 tbsp avocado oil
- 1 1/2 tsp himalayan pink salt
- 1/4 tsp smoked paprika
- 1/8 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp tumeric
- 1/8 tsp chilli powder
Tostadas
- 8 small tortillas corn or flour (by preference)
Garnish
- 1 lime sliced
- 2 radishes sliced thinly
- 1 handful cilantro roughly chopped
- 1 bunch butter lettuce roughly chopped
- 1 avocado sliced
Instructions
Roasted Chickpeas
- Heat the oven to 400°F.
- 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.