Chickpea, Sweet Corn and Cherry Tomato Tostadas
Prep Time 15 minutes
Cook Time 15 minutes
servings
Ingredients
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!
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