Crispy Chickpea Tostadas
These crispy chickpea tostadas are a vibrant, crunchy delight topped with fresh veggies and zesty avocado cream, making them a perfect light meal or snack.
I’ve always loved tostadas for their satisfying crunch and endless topping possibilities.
This recipe is close to my heart because it brings back memories of sunny days spent with friends, gathering around a table filled with fresh ingredients.
Plus, I love how chickpeas pack a protein punch while keeping things light and healthy – it’s a win-win in my book!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned chickpeas for ease, but if you’re feeling adventurous, you can cook dried ones from scratch! Just soak them overnight and boil until tender. For the tostada shells, look for whole-grain options if you can, or make your own by baking corn tortillas until crisp.
Tips & Notes
- •I like to keep some extra roasted chickpeas on hand for snacking – they’re super addictive!
- •If you want a creamier topping, try adding a splash of plant-based milk to the avocado mix.
Recipe Variations
- •Sometimes I’ll add diced mango for a sweet twist.
- •If you’re feeling spicy, throw in some chipotle powder with the chickpeas!
Storage & Freezing
These tostadas are best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers in the fridge. The chickpeas can last up to 3 days, while the avocado coconut cream is best eaten within a day to prevent browning.
Frequently Asked Questions
Can I make these tostadas ahead of time?
You can prepare the chickpeas and avocado coconut cream in advance, but I recommend assembling the tostadas just before serving to keep them crispy.
What can I use instead of chickpeas?
You could swap in black beans or even lentils if you’d like! Just adjust the seasoning to your taste.
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These crispy chickpea tostadas are a vibrant, crunchy delight topped with fresh veggies and zesty avocado cream, making them a perfect light meal or snack.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a mixing bowl, toss the drained chickpeas with olive oil, cumin, smoked paprika, and salt until well-coated.
- 3
Spread the chickpeas in a single layer on a baking sheet lined with parchment paper.
- 4
Roast in the oven for about 20 minutes, stirring halfway through, until they’re crispy and golden brown.
- 5
While the chickpeas are roasting, prepare the avocado coconut cream. In a small bowl, mash the avocado and mix in lime juice until smooth.
- 6
Once the chickpeas are done, let them cool slightly while you assemble the tostadas.
- 7
Spread a layer of the avocado coconut cream on each tostada shell.
- 8
Top with roasted chickpeas, diced red onion, tomato, and jalapeño if using.
- 9
Garnish with chopped cilantro and a sprinkle of extra lime juice if you like.
- 10
Enjoy immediately while the tostadas are crispy!
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