I was recently asked what my ‘Master’s Dinner’ menu would be (the winner of golf’s top prize get’s to design their celebratory dinner menu) and I think tacos would definitely make the cut. From fish tacos to al pastor there are so many delicious filling and topping combinations.

Tostadas are like tacos crunchier, flatter cousin. They’re almost like one large, personal-sized nacho plate. Um, sign me up! To make tostadas, tortillas are baked until crisp, then loaded with all your usual taco subjects: cremas, salsa, protein, slaw, hot sauce etc. This version is fully vegan, with a whipped avocado-based crema, crunchy red cabbage slaw and crispy chipotle-spiced chickpeas, and I don’t think you’ll miss the meat one bit!

To me, this is a perfect Thursday night dinner (maybe paired with a spicy marg if you’re feeling feisty), and leans hard on pantry ingredients to come together quickly. Reason number #159 to always have chickpeas in your pantry and corn tortillas in your freezer.

Chipotle Chickpea Tostadas

For the Chickpeas:

1 19 oz can of chickpeas rinsed and drained

1/2 tsp chipotle chili powder

1/4 tsp each of chili powder, garlic powder, onion powder, smoked paprika, cumin, and salt

1/8 tsp sugar

3 tbsp olive oil extra virgin

For the Avocado Crema:

2 avocados ripe

1 tbsp pickled jalapenos

1 tbsp pickled jalapeno brine

1 tbsp lime juice

1 garlic clove grated

1/4 tsp kosher salt

For the Cabbage Slaw:

2 cups shredded purple cabbage

2 tbsp lime juice

2 tbsp chopped cilantro

1/8 tsp kosher salt

6 corn tortillas, for serving

1. In a medium-sized bowl, combine the chickpeas spices, salt and sugar, and mix until chickpeas are well coated in the spices. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot and shimmering, add in the chickpeas, and cook, stirring occasionally until they are golden and crisp, about 15 minutes. 

2. While chickpeas are cooking, make the avocado crema and slaw. For the crema, add all ingredients to a small blender* and blend until smooth. For the slaw, combine the shredded cabbage, lime juice, chopped cilantro and salt in a bowl, and toss lightly.

3. Set the oven to broil. Arrange the six tortillas on a large baking sheet and brush the top of each with a little vegetable oil. Place the baking sheet on the top rack of the oven, and broil until crispy, about 5 minutes.

4.To assemble the tostadas, spread the avocado crema onto the tortillas, and layer the cabbage slaw and warm chickpeas on top.

Notes:

* An immersion blender or food processor would also work here.