These cool and refreshing Spiced Chickpea Tostadas are the perfect almost no cook dinner for summer. Customize the toppings based on what you have on hand to make the most of leftovers!
Course: Dinner, Lunch, Main Course
Total Cost: $5.38 recipe / $0.90 serving
1/2 tspground cumin$0.05
1/8 tsp cayenne pepper$0.02
freshly cracked black pepper$0.02
Prepare the lime crema first, so the flavors have a few minutes to blend. Zest the lime, then squeeze the juice into a small bowl. Add about 1 tsp zest, 1 Tbsp juice, the minced garlic, and 1/4 tsp salt to an 8oz. container of sour cream and stir to combine. Set the lime crema aside until ready to use.
Rinse and drain the can of chickpeas. Heat 1 Tbsp cooking oil in a large skillet over medium. Once hot, add the chickpeas and the spices (chili powder, smoked paprika, cumin, cayenne, oregano, garlic powder, salt, and some freshly cracked pepper). Stir and cook the chickpeas in the oil and spices for about five minutes, or until you begin to see and hear them gently pop. Remove them from the heat.
Wash and slice the radishes VERY THINLY. Pull the cilantro leaves from their stems.
To assemble the tostadas, smear a thin layer of guacamole over each tostada shell, then top with a scoop of chickpeas, a few slices of radish, a drizzle or dollop of the lime crema, and a sprinkle of fresh cilantro.
*I basically used 1/2 of my Homemade Taco Seasoning recipe to season the chickpeas. If you don't have a well stocked spice cabinet you can use 1/2 of one store bought envelope of taco seasoning.