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Chickpea Tostadas Recipe

Name: Leon Restaurant & Bars Chickpea Tostadas Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 120 ml vegetable oil (for frying) or oil spray; 1 tsp fine sea salt; 2 cups canned chickpeas (drained and rinsed); 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp chili powder or ancho powder; 0.5 tsp garlic powder; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups plain Greek yogurt or sour cream; 1 tbs lime juice; 0.5 tsp honey or agave (optional, to balance acidity); 0.125 tsp salt; 1 cup shredded red cabbage; 1 pieces ripe avocado, sliced or diced; 0.25 cups fresh cilantro, chopped; 2 pieces radish, thinly sliced (optional); 2 tbsp pickled jalapeño or fresh jalapeño slices (optional); 0.25 cups cotija or feta cheese, crumbled (optional); 2 pieces lime wedges (to serve)

Inspired by Leon Restaurant & Bar

Time35m

Serves4

Make Chickpea Tostadas Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Crispy Tostada Bases

8 pieces corn tortillas

1/2 cup (120 ml) vegetable oil (for frying) or oil spray

1 tsp fine sea salt

Spiced Chickpea Filling

2 cups canned chickpeas (drained and rinsed)

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp chili powder or ancho powder

1/2 tsp Watkins garlic powder

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Quick Lime Crema

1/2 cups plain Greek yogurt or sour cream

1 tbs ReaLime juice

1/2 tsp honey or agave (optional, to balance acidity)

1/8 tsp Celtic sea salt

Fresh Toppings

1 cup shredded red cabbage

1 pieces ripe avocado, sliced or diced

1/4 cups Fresh cilantro, chopped

2 pieces radish, thinly sliced (optional)

2 tbsp pickled jalapeño or fresh jalapeño slices (optional)

1/4 cups cotija or feta cheese, crumbled (optional)

2 pieces lime wedges (to serve)

Method

Crispy Tostada Bases

Prepare tortillas

Pat tortillas dry if damp. If using an oven or toaster-oven, preheat to 200°C (400°F). Brush both sides of each tortilla lightly with vegetable oil (about 1 tbs per 2 tortillas) or spray evenly.

Oven method: place tortillas in a single layer on a baking sheet and bake 6–8 minutes, flip, then bake another 4–6 minutes until crisp and golden at the edges. Remove and sprinkle with fine sea salt while warm. Stovetop/frying method: heat about 1 cm oil in a large skillet over medium-high heat. Fry tortillas one or two at a time, 30–60 seconds per side, until crisp and blistered. Drain on paper towels and season with salt. Let cool—they will crisp further.

Spiced Chickpea Filling

Heat a large skillet over medium heat and add 2 tbs olive oil. When shimmering, add the drained chickpeas and toss to coat.

Using a spatula or potato masher, gently press or lightly smash about half the chickpeas so you have a mix of whole and slightly crushed beans (this gives better texture and filling that holds on the tostada).

Add ground cumin, smoked paprika, chili powder, garlic powder, 1 tbs lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook 4–6 minutes until chickpeas are heated through and spices are fragrant. Taste and adjust salt or lemon if needed. Remove from heat.

Quick Lime Crema

In a small bowl whisk together 1/2 cup Greek yogurt, 1 tbs lime juice, 1/2 tsp honey (if using), and 1/8 tsp salt until smooth. Taste and adjust lime or sweetener. If you prefer a thinner sauce, stir in 1–2 tsp water to reach desired consistency.

Assembly and Toppings

Lay out the crispy tostada bases on a work surface.

Spread a thin layer (about 1–2 tbs) of lime crema over each tortilla, leaving a small border around the edge.

Spoon about 1/4 cup of the spiced chickpea filling onto each crema-coated tostada, spreading gently but leaving room for toppings.

Top each tostada with a small handful (about 2 tbs) of shredded red cabbage, sliced avocado, a sprinkle of chopped cilantro, a few radish slices and jalapeño if using, and a pinch of crumbled cotija or feta if desired.

Finish with an extra squeeze of lime over each tostada and a final drizzle of any remaining crema. Serve immediately so bases stay crisp.