Chickpea Tostadas Recipe

Name: Chickpea Tostadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15 ounce) can chickpeas, drained (garbanzos); ¼ cup vegetable broth or ¼ cup chicken broth or ¼ cup water; 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste); salt; pepper; ½ cup cooking oil; 4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas; 1 ½ cups lettuce, shredded (iceberg is good); 1 avocado, peeled and thinly sliced; 1 large tomatoes, chopped; ¾ cup cheddar cheese, shredded; ¾ cup monterey jack cheese, shredded; ⅓ cup green onion, sliced; ⅓ cup black olives, sliced or ⅓ cup green olives; sour cream; salsa; guacamole

Servings: persons

1 (15 ounce) can chickpeas, drained (garbanzos)
¼ cup vegetable broth or ¼ cup chicken broth or ¼ cup water
2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste)
salt
pepper
½ cup cooking oil
4 (6 inch) flour tortillas or 4 (6 inch) corn tortillas
1 ½ cups lettuce, shredded (iceberg is good)
1 avocado, peeled and thinly sliced
1 large tomatoes, chopped
¾ cup cheddar cheese, shredded
¾ cup monterey jack cheese, shredded
⅓ cup green onion, sliced
⅓ cup black olives, sliced or ⅓ cup green olives
sour cream
salsa
guacamole

1
Heat the drained beans with vegetable broth in a saucepan or microwave.
2
Place in a blender or food processor with chilies.
3
Process until coarsely chopped, or puree if you want it smooth.
4
Season to taste with salt and peppers; set aside.
5
To cook tostadas:.
6
Heat oil in skillet to about 365F.
7
Fry tortillas in hot oil, one at a time, on both sides just until crisp, about 2 minutes.
8
Drain.
9
To assemble tostadas:.
10
Place one tortilla on each plate.
11
Top each tortilla with shredded lettuce, spoonfuls of chickpea mixture and equal amounts of remaining ingredients, as desired.
12
Serve with desired toppings.
13
Enjoy!

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (15 ounce) can chickpeas, drained (garbanzos), ¼ cup vegetable broth or ¼ cup chicken broth or ¼ cup water, 2 -6 teaspoons fresh anaheim chilies, chopped (or serrano, jalapeno, fresno chiles, to taste), salt, and more.

Yes, Chickpea Tostadas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Tostadas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions