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.
1/4tspeach of chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt
3tbspolive oilextra virgin
For the Avocado Crema:
1 tbsppickled jalapeno brine
1 garlic clovegrated
For the Cabbage Slaw:
2cupsshredded purple cabbage
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.
* An immersion blender or food processor would also work here.