Chipotle Chickpea Tostadas

vegan chickpea tostadas with avocado cream

Chipotle Chickpea Tostadas

Tostadas are tortillas that have been toasted or fried until crispy before they’re piled with toppings. These tostadas are topped with crispy spiced chickpeas, crunchy slaw, and a whipped avocado crema that puts a delicious vegan spin on taco night! This is the perfect light dinner for two but can be easily doubled to feed four.

vegan chickpea tostadas with avocado cream

Chipotle Chickpea Tostadas

laurajeha
Tostadas are tortillas that have been toasted or fried until crispy before they're piled with toppings. These tostadas are topped with crispy spiced chickpeas, crunchy slaw, and a whipped avocado crema that puts a delicious vegan spin on taco night! This is the perfect light dinner for two but can be easily doubled to feed four.
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 2 people

Equipment

  • blender

Ingredients
  

For the Chickpeas:

  • 1 19 oz can of chickpeas rinsed and drained
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp each of chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt
  • 1/8 tsp sugar
  • 3 tbsp olive oil extra virgin

For the Avocado Crema:

  • 2 avocados ripe
  • 1 tbsp pickled jalapenos
  • 1 tbsp pickled jalapeno brine
  • 1 tbsp lime juice
  • 1 garlic clove grated
  • 1/4 tsp kosher salt

For the Cabbage Slaw:

  • 2 cups shredded purple cabbage
  • 2 tbsp lime juice
  • 2 tbsp chopped cilantro
  • 1/8 tsp kosher salt
  • 6 corn tortillas

Instructions
 

  • In a medium-sized bowl, combine the chickpeas spices, salt and sugar, and mix until chickpeas are well coated in the spices. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add in the chickpeas, and cook, stirring occasionally until they are golden and crisp, about 15 minutes.
  • While chickpeas are cooking, make the avocado crema and slaw. For the crema, add all ingredients to a small blender* and blend until smooth. For the slaw, combine the shredded cabbage, lime juice, chopped cilantro and salt in a bowl, and toss lightly.
  • Set the oven to broil. Arrange the six tortillas on a large baking sheet and brush the top of each with a little vegetable oil. Place the baking sheet on the top rack of the oven, and broil until crispy, about 5 minutes.
  • To assemble the tostadas, spread the avocado crema onto the tortillas, and layer the cabbage slaw and warm chickpeas on top.

Notes

* An immersion blender or food processor would also work here.
Keyword chickpeas, tostadas, Vegan

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