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Crispy Chickpea Tostadas
Perfect for Meatless Monday or any other day of the week, these Crispy Chickpea Tostadas are delicious and filling!
Servings 4 2 tostadas each
- 15 oz canned chickpeas
- 1 tablespoon olive oil
- 2 tablespoons taco seasoning
- 8 corn tortillas
- cooking spray
- 1/2 small avocado
- 2 tablespoons lime juice
- 1 tablespoon water
- 1/2 cup refried black beans
Preheat oven to 375 degrees
Drain and rinse chickpeas and pat dry
Toss chickpeas with olive oil and taco seasoning
Roast at 375 degrees for 20-25 minutes until crispy
Spray both sides of tortillas with cooking spray and place spread out on baking sheet
Bake at 375 degrees for about 10-12 minutes, flipping once
Place avocado, lime juice, and water in blender and blend until smooth. Add salt if desired to taste and extra water if needed for consistency.
Heat beans according to directions
Spread each baked tortilla with 1 tablespoon of beans, 1/2 ounce of chickpeas, and a drizzle of avocado sauce. Top with fresh cilantro and tomatoes if desired.
Calories: 302kcal | Carbohydrates: 44g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 594mg | Potassium: 371mg | Fiber: 11g | Sugar: 1g | Vitamin A: 195IU | Vitamin C: 5.4mg | Calcium: 92mg | Iron: 2.4mg