SPICED CHICKPEA TOSTADAS
Are you up for another almost no-cook meal? Sure, I am. I love these spiced chickpea Tostadas for more than just the fact that they’re refreshing, light, and refreshing, but also because they’re the ideal “sweep the kitchen” recipe. You can add anything you like to your tostadas depending on the ingredients you have available, So get imaginative and use your leftovers! There are some fantastic suggestions for substitutes and additional ingredients below. Don’t fret about eating one tostada without seeing the whole thing smear into a heap of toppings on your plate. It is too offensive; you can make tacos.
CLEAN OUT THE FRIDGE TOSTADAS
As I’ve mentioned before, tostadas are an excellent option for using leftovers from your refrigerator. Here are some additional toppings that work well with the spiced chickpeas: Refried beans, shredded lettuce, diced tomato, pico de gallo cheese jalapenos (pickled or fresh), pickled carrots, pickled red onions or roasted corn grilling zucchini, or shredded cabbage.
RADISH OPTIONS
Radishes aren’t my top choice; however, when cut thin, they add the perfect fresh crunch and crispness to these tacos. The only thing I used was three radishes to make the entire recipe of tacos, which created problems with the remaining 1/3 of the tostadas.
I plan to chop pieces to be added to meals throughout the week. And then, I’ll pickle the remainder like I used to make my pickled carrots.
If you’re not planning to include radish in your tostadas, I strongly recommend using another fresh and crunchy vegetable to make it lighter. I’d suggest cutting carrots into thin strips or putting them on top of layers of chopped cabbage or lettuce. Like the radish, you should want any vegetable you choose to be cut up or shredded precisely.
DON’T SKIP THE CREMA
I would not recommend cutting out the lime crema, however. This stuff is magical, and the creamy and tangy taste perfectly complements the spiced chickpeas. If you can’t have dairy, I can only recommend locating a non-dairy sour creme substitute, though I’m unable to assure you how it’ll taste.
INGREDIENTS
Lime Crema
8 oz. Sour cream ($1.69)
One lime ($0.19)
One clove of garlic, chopped ($0.08)
1/4 tsp salt ($0.02)
Spiced Chickpeas*
1 15oz. chickpeas ($0.55)
1 Tbsp of cooking oil ($0.04)
1/2 Tbsp chili powder ($0.15)
1/2 tsp smoked paprika ($0.05)
1/2 teaspoon ground cumin ($0.05)
1/8 tsp cayenne pepper ($0.02)
1/4 teaspoon dried oregano ($0.03)
1/8 TSP of garlic powder ($0.02)
1/4 tsp salt ($0.03)
Freshly crushed black pepper ($0.02)
For Serving
Six tostadas ($0.45)
8 oz. Guacamole ($1.65)
$33 for 3 Radishes ($0.33)
One handful fresh cilantro ($0.20)
INSTRUCTIONS
First, make the lime crema so the flavors have a couple of minutes to combine. Zest the lime and extract the lime juice in small bowls. Add one teaspoon zest, 1 Tbsp juice, minced garlic, and 1/4 tsp salt to 8oz. Container of sour cream, and mix to blend. Keep the lime crema in a separate container until you are ready.
Wash and rinse the container of chickpeas. Cook one tablespoon cooking oil inside a big pan on medium. When the oil is hot, add the chickpeas and all the other spices (chili powder, smoked paprika, cayenne, cumin, oregano salt, garlic powder, and a few freshly cracked and seasoned peppers). Mix to cook and simmer the chickpeas with the spices and oil for approximately five minutes or until you can feel them explode. Take them off the heat.
Slice and wash the radishes exceptionally thinly. Remove the cilantro leaves from their stems.
To make the tostadas and to serve, spread thin layers of guacamole over each tostada’s shell. Then top it with chickpeas and some radish slices with a drizzle or a dollop of lime crema and sprinkle with fresh cilantro.
