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.
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.