Chickpea, Sweet Corn and Cherry Tomato Tostadas

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings



  • 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


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and jalapeƱo, 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.
  3. 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.
  4. In the meantime, make avocado cilantro sauce: Add all items to a blender and blend until smooth, adding extra water as needed to blend.
  5. 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!