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.

Ingredients

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

 

Method

  1.  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.
  2.  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.
  3.  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.
  4. 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.