I love a light, cool, refreshing summer dinner. I also love this Spiced Chickpea Tostadas that you can make in the summer when you don’t need to do any cooking.
I think this is the perfect “clean the kitchen” recipe, and it will help you do just that. You can add whatever you want to your tostadas, based on what you have on hand, so get creative and use up those leftovers.
Here are some great suggestions for substitutes and add-ons. You can totally make these into tacos instead if you prefer not to worry about having your tostada crumble into a pile of toppings on your plate, if you don’t like the idea of hoping to eat your tostada without having it fall apart into a pile of toppings.
This is the reason why Apronese wants to quickly introduce this recipe to you, what are you waiting for to explore?
Spiced Chickpea Tostadas
Here’s a quick note on the prices below. You know what I mean? I bought almost all of the ingredients (except the sour cream and the radishes) for these tostadas at Aldi, where their prices are extremely low.
Do not worry if you cannot get prices like this. In fact, if you want to make some pretty cheap tostadas, don’t worry.
You can do so by swapping out a few of the more expensive ingredients that I used in the recipe, or you can use some of the substitution ideas I’ve listed below for your taste.
Clean Out the Fridge Tostadas
You can use leftovers in your refrigerator to make tostadas, as I mentioned above.
It is also important to note that there are a number of other toppings that can go very well with these spiced chickpeas: refrigerated beans, shredded lettuce, diced tomatoes or pico de gallo, cheese, pickled jalapeños (fresh or pickled), pickled carrots, pickled red onions, roasted corn, grilled zucchini, or shredded cabbage that would go well with these spices.
There is nothing I dislike more than radishes when they are sliced thin and added to a tostada, but when they are sliced paper thin and served with a crisp crunch, they are the perfect fresh bite.
However, I only used three radishes for the whole batch of toast, which presents the problem of what to do with the remaining two thirds.
As I mentioned earlier, I plan to slice up more of the pickled carrots so that they can be tossed into salads throughout the week, and then I plan to pickle the remainder using the same method that I used to pickle my carrots.
The tostadas should not include radish, but you can use any fresh and crunchy vegetable instead, in order to make them lighter. In order to make this dish lighter, I would either slice some carrots paper thin or layer it with shredded lettuce or cabbage.
It is very important that you slice or shred whatever vegetable you are using very finely, just as you did with the radish.
Don’t Skip the Crema
It’s absolutely not a good idea to skip the lime cream. That cream is incredible, and the tangy and creamy flavor of it is the perfect complement to the spiced chickpeas.
For those of you who are unable to have dairy products, I can only recommend finding a substitute that does not contain dairy ingredients, but I can’t assure you that it will taste as good as it does if you do.
Spiced Chickpea Tostadas
A cool and refreshing Spiced Chickpea Tostada, served with any toppings of your choice, makes the perfect almost no-cook dinner for the summer. You can always adjust the toppings based on your taste as well as what you happen to have in the fridge.
Servings: 6 tostadas
- 8 oz. sour cream ($1.69)
- 1 lime ($0.19)
- 1 clove garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
- 1 15oz. can chickpeas ($0.55)
- 1 Tbsp cooking oil ($0.04)
- 1/2 Tbsp chili powder ($0.15)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp ground cumin ($0.05)
- 1/8 tsp cayenne pepper ($0.02)
- 1/4 tsp dried oregano ($0.03)
- 1/8 tsp garlic powder ($0.02)
- 1/4 tsp salt ($0.03)
- freshly cracked black pepper ($0.02)
- 6 tostadas ($0.45)
- 8 oz. guacamole ($1.65)
- 3 radishes ($0.33)
- 1 handful fresh cilantro ($0.20)
- In order for the flavors to blend, prepare the lime crema first. Zest the lime and squeeze out its juice into a small bowl. To make the lime cream, add about 1 tablespoon of zest, 1 tablespoon of juice, 1 tablespoon of minced garlic, and 1 tablespoon of salt, and stir the mixture until it’s smooth. Set the lime cream aside until you’re ready to use.
- Once the chickpeas are rinsed and drained, heat 1 tablespoon of cooking oil over medium in a large skillet. Add the chickpeas and spices to the skillet once the oil has reached a high temperature (chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and freshly cracked pepper). Add the chickpeas to the oil and spices and cook for about five minutes, until they begin to pop. Remove them from the heat and stir once done.
- Remove the stems from the cilantro leaves and cut the leaves very thinly into strips. Wash and slice the radishes very thinly.
- After each tostada shell is smeared with guacamole, the chickpeas, radish slices, lime crema, and fresh cilantro are piled on top of each of the tostadas; a thin layer of guacamole should be spread over each shell before adding the chickpeas, radish slices, lime crema, and cilantro.
*This recipe was based on Half of my Homemade Taco Seasoning recipe that I use for seasoning chickpeas. If you don’t have a well stocked spice cabinet, you can use 1/2 of an envelope of store bought taco seasoning that you can find at your local grocery store.
Serving: 1 Serving ・ Calories: 320.18 kcal ・ Carbohydrates: 30.73 g ・ Protein: 7.67 g ・ Fat: 20.2 g ・ Sodium: 588.02 mg ・ Fiber: 8.32 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step by Step Photos
The lime crema must be made first, in order for the flavors to be melded together. Make a small bowl with the lime juice and zest one lime.
Place one tablespoon of the lime juice and one tablespoon of zest in an 8 oz. sour cream container along with a small clove of minced garlic, a 1/4 teaspoon of salt and stir to combine. Let stand for a few minutes while the mixture mixes.
Adding 1 Tbsp oil to a large skillet and heating over medium will make the spiced chickpeas. Rinse and drain one 15oz. can of chickpeas.
Mix with half the chili powder, half the smoked paprika, half the cumin, one eighth of cayenne, one quarter of oregano, one quarter of garlic powder, one quarter of salt, and some freshly cracked pepper, once it’s hot.
For about five minutes, stir the chickpeas in oil and spices, or until they start popping gently.
You will need 3 radishes, some cilantro, and a whole bunch of radishes to create a salad. Wash very carefully, then slice very thinly.
The only thing left now is to assemble the sandwich! Smear a thin layer of guacamole on each piece of toast and enjoy.
The spiced chickpeas and radish slices can be added to the chickpeas after the spiced chickpeas have been added.
In the last step, drizzle some lime crema over the salad and sprinkle some of the fresh cilantro on top. Now you’re ready to eat.
Complete a delicious cake that not everyone knows this recipe. Spiced Chickpea Tostadas for summer is the best that Apronese would recommend to you. Remember to share this recipe with your friends more.
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