BY KEVIN O'CONNO APRIL 29th 2020
These crispy tostadas serve as the perfect vessel for just about anything – smashed avocado and chickpea salad makes for a quick healthy snack, lunch, or happy hour nosh.
8, 4 ½” 100% corn tortillas
2 tablespoons California Select EVOO, separated
1, 15oz. can cooked garbanzo beans
2 ripe avocados 1-2 teaspoons hot sauce
Pinch of salt
2 tablespoons Aioli (see vegan aioli recipe)
1/4 red onion, sliced thin
1/2 head of green or savoy cabbage
2 limes (one for wedges) Cilantro sprigs for garnish
Pinch of chili powder
- Preheat the oven to 400F. Brush the tortillas with one tablespoon Extra Virgin Olive Oil and lay them evenly spaced apart on to a baking sheet. Make sure the tortillas are not touching. Season tortillas with a sprinkling of sea salt. Bake in the oven for ten minutes before flipping the tortillas and cooking for an additional ten minutes, or until tortillas are evenly crispy.
- Remove the core from the cabbage and slice as thinly as possible. Add cabbage to a bowl with the sliced red onion. Mix the cabbage and onion with the juice of one lime, one tablespoon of EVOO, a pinch of salt, and a pinch of chili powder.
- Smash the avocados with the chickpeas in a large bowl with a potato masher. Stir in the aioli, hot sauce and a pinch of salt.
- Top the crispy tortilla with the smashed avocado and chickpea mix. Finish with the cabbage salad and a sprig of cilantro. Serve with a lime wedge and consume immediately.