Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Sassy Kitchen

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Chickpea, Sweet Corn and Cherry Tomato Tostadas

Prep Time 15 minutes
Cook Time 15 minutes



  • 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


  • 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!