Smashed chickpea tostadas
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Think of these crunchy tostadas as a twist on hummus toast, with corn tortillas standing in for bread and seasoned smashed chickpeas in place of hummus. They’re great for lunch or even a savory breakfast. If you like your food spicy, douse these with your favorite hot sauce.
Ingredients
Cooking spray
4 spray(s)
Corn tortilla
4 tortilla(s), medium
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Taco seasoning mix
1 Tbsp
Fresh lime juice
1 Tbsp
Pico de gallo
½ cup(s), drained
Lime
4 wedge(s)
Instructions
1
Preheat the oven to 425°F. Line a sheet pan with parchment paper or a silicone mat. Coat both sides of each tortilla with cooking spray; arrange the tortillas on the prepared pan. Bake until the tortillas are browned and very crisp, 4 to 5 minutes per side. Remove from the oven.
2
Meanwhile, in a medium microwave-safe bowl, partially mash the chickpeas with a fork. Stir in the taco seasoning and lime juice. Cover the bowl and microwave on High until heated through, about 1 minute. Top the tortillas evenly with the chickpea mixture and the pico de gallo. Serve with lime wedges.
3
Serving size: 1 tostada
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