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Chickpea, Sweet Corn and Cherry Tomato Tostadas

Chickpea, Sweet Corn and Cherry Tomato Tostadas

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Tostadas:

2 tbsp olive oil
2 cloves garlic minced
1 green onions or red; roughly chopped
1 jalapeno pepper minced
2 ears corn sliced off the cob
2 cups chickpeas cooked
1 lime juiced
1 tsp tamari
1 tsp paprika smoked
1/2 tsp coriander ground
1 cup tomatoes cherry; halved
1 tsp salt sea
pepper freshly ground, to taste
cabbage red, shredded; to top
hot sauce to serve
limes to serve
4 tortillas to serve (optional)

Avocado Cilantro Pesto:

1/2 avocado
1 large bunch cilantro stems and leaves
2 limes juiced
1/4 cup walnuts
2 cloves garlic roughly chopped
2 jalapeno pepper roughly chopped
1 tsp salt sea
2 tbsp honey to taste
2 tbsp olive oil
splash water

Instructions

Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and jalapeño, stirring often until they begin to soften – about 3-4 minutes. Then, add corn, chickpeas, tamari, lime, spices and seasoning. Stir well to combine and cook over medium heat for 5-7 minutes. Remove from heat. Stir in cherry tomatoes.
Add tortillas in a single layer, straight on to the baking sheet. Bake for 10-12 minutes or until crisp (hard) and browned. Set aside to cool.
In the meantime, make avocado cilantro sauce: Add all items to a blender and blend until smooth, adding extra water as needed to blend.
To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime. Continue with remaining tortillas. Serve immediately!