Spiced Chickpea Tostadas

Name: Spiced Chickpea Tostadas
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6 tostadas
Ingredients: 8 oz. sour cream; 1 lime; 1 clove garlic; 1/4 tsp salt; 1 oz. can chickpeas; 1 Tbsp neutral cooking oil; 1/2 Tbsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp cumin; 1/8 tsp cayenne pepper; 1/4 tsp oregano; 1/8 tsp garlic powder; 1/4 tsp salt; black pepper; 6 tostada; 8 oz. guacamole; 3 radish; 1 handful cilantro

User Reviews

4.9

40 reviews

Excellent

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6 tostadas
Calories
32018 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

Spiced Chickpea Tostadas

Iris Warren

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These cool and refreshing Spiced Chickpea Tostadas are the perfect almost no cook dinner for summer. Customize the toppings based on what you have on hand to make the most of leftovers!

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Ingredients

Servings

Lime Crema

8 oz. sour cream $1.69
1 lime $0.19
1 clove garlic $0.08, minced
1/4 tsp salt $0.02

Spiced Chickpeas*

1 oz. can chickpeas $0.55
1 Tbsp neutral cooking oil $0.04, generic cooking oil
1/2 Tbsp chili powder $0.15
1/2 tsp smoked paprika $0.05
1/2 tsp cumin $0.05, ground
1/8 tsp cayenne pepper $0.02
1/4 tsp oregano $0.03, dried
1/8 tsp garlic powder $0.02
1/4 tsp salt $0.03
black pepper $0.02, freshly cracked

For Serving

6 tostada $0.45
8 oz. guacamole $1.65
3 radish $0.33
1 handful cilantro $0.20, fresh

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Instructions

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Prepare the lime crema first, so the flavors have a few minutes to blend. Zest the lime, then squeeze the juice into a small bowl. Add about 1 tsp zest, 1 Tbsp juice, the minced garlic, and 1/4 tsp salt to an 8oz. container of sour cream and stir to combine. Set the lime crema aside until ready to use.
Rinse and drain the can of chickpeas. Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add the chickpeas and the spices (chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper). Stir and cook the chickpeas in the oil and spices for about five minutes, or until you begin to see and hear them gently pop. Remove them from the heat.
Wash and slice the radishes VERY THINLY. Pull the cilantro leaves from their stems.
To assemble the tostadas, smear a thin layer of guacamole over each tostada shell, then top with a scoop of chickpeas, a few slices of radish, a drizzle or dollop of the lime crema, and a sprinkle of fresh cilantro.

Notes

*I basically used 1/2 of my Homemade Taco Seasoning recipe to season the chickpeas. If you don't have a well stocked spice cabinet you can use 1/2 of one store bought envelope of taco seasoning.