Crunchy. Salty. Sweet. Spicy. Tangy. Creamy. VEGAN. What!? Today, I’m sharing a killer tostada that showcases my favorite local produce that I can’t seem to get enough of– peaches!
I used to hear the word “vegan” and think Ick. However, all my vegetarian and vegan cooking adventures have totally changed my world. This is one of those dishes that just happens to be vegan, but you really don’t even notice it.
I love tostadas because it feels like you are eating a giant nacho. You can buy them pre-made in the store, but it’s so easy to fry up your own tortillas and it’s totally worth it because you end up with the perfect texture. The only problem here is that they are small and you’re going to want more. Just go ahead and double the recipe below, you’ll thank me later 😉
Anyone who cooks a lot of vegetarian and vegan meals knows that chickpeas are essentially gold. They are so versatile and can be a protein source in virtually any recipe. I love to crisp them up in olive oil and flavor them in different ways to use in various dishes. This time, I kept it simple and seasoned them with cumin and garlic.
These crunchy little nuggets of gold are nestled on top of an ultra crispy tostada, topped with creamy slices of avocado, and finished with a spicy-sweet peach salsa. It is the perfect light lunch! Not to mention super easy to throw together. It looks fancy, but you can have it ready in 20 minutes.
Crunchy Chickpea Tostadas with Spicy Peach Salsa
1 (15 oz) can chickpeas, rinsed and drained
2 Tablespoons olive oil
1/2 teaspoon cumin
1 clove garlic, minced
1 avocado, sliced
4 small corn tortillas
1/2 cup vegetable oil
For the peach salsa–
3 peaches, peeled and diced
1/4 cup finely diced red onion
1/3 cup finely chopped cilantro
1 Serrano pepper, minced (if you don’t want the salsa to be quite as spicy, make sure to remove the seeds first.)
juice of 1/2 of a lime
Salt and pepper, to taste
- Make the peach salsa: Combine the peaches, red onion, cilantro, Serrano pepper, and lime juice in a medium bowl. Season to taste with salt and freshly cracked black pepper. Set aside.
- In a small/medium skillet, heat the vegetable oil over medium-high heat. When the oil is hot, fry each tortilla individually, about 1-2 minutes per side until golden brown. Place on a paper-towel lined plate and season immediately with salt. Set aside.
- In a separate medium skillet, heat the olive oil over medium-high heat. Add the chickpeas, garlic, and cumin to the skillet. Stir occasionally, and cook until the chickpeas are nice and crispy (about 5 minutes). Season with salt and pepper.
- To build the tostadas, place several tablespoons of chickpeas on top of each tostada. Place avocado slices on top of the chickpeas, and top with a healthy amount of peach salsa.