Zesty cottage cheese and crunchy spiced chickpeas - balanced perfectly on warm, crispy tortillas. This delicious tostada recipe is a unique, meat-free flavor combo that will leave even the staunchest of carnivores wanting more! Great for snacking, appetizers, lunch or a light dinner.
Ground Black Pepper
Spiced Cottage Cheese
Crushed Red Pepper Flakes
6-Inch Corn Tortillas
Nonstick Cooking Spray
or 1 Tbps Olive Oil
Fresh Cilantro Leaves
Preheat oven to 375 degrees F (190 degrees C).
Drain Chickpeas (1 can) and in a colander gently dry them with a paper towel.
In a mixing bowl, combine the Chili Powder (1/2 Tbsp), Paprika (1/2 tsp), Ground Cumin (1/2 tsp), Garlic Powder (1/8 tsp), Salt (1/4 tsp), and Ground Black Pepper (1/8 tsp). Toss the chickpeas in the seasoning until evenly coated.
On a parchment-lined baking tray spread the chickpeas out in an even layer. Bake for 30-45 minutes, until brown and crunchy.
While the chickpeas are cooking, prepare the tortillas. Lightly grease a baking tray, then spray the tortillas with Nonstick Cooking Spray (as needed) or brush both sides of the 6-Inch Corn Tortillas (6) with oil.
Bake in the same oven for 10 minutes, flipping them halfway through. Once crisp, remove from oven to cool down.
While the chickpeas finish baking, gently combine Cottage Cheese (1/2 cup), Crushed Red Pepper Flakes (1 tsp), and Dried Oregano (1 tsp) in a mixing bowl.
Build the tostadas with a layer of spiced cottage cheese and top with the roasted chickpeas. Garnish with Fresh Cilantro Leaves (2/3 cup) and serve immediately.
For some extra flavor, top with some sliced red onion and a squeeze of lime.
Nutrition Per Serving
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