Directions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Drain Chickpeas (1 can) and in a colander gently dry them with a paper towel.
Step 3
In a mixing bowl, combine the Chili Powder (1/2 tablespoon), Paprika (1/2 teaspoon), Ground Cumin (1/2 teaspoon), Garlic Powder (1/8 teaspoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/8 teaspoon). Toss the chickpeas in the seasoning until evenly coated.
Step 4
On a parchment-lined baking tray spread the chickpeas out in an even layer. Bake for 30-45 minutes, until brown and crunchy.
Step 5
While the chickpeas are cooking, prepare the tortillas. Lightly grease a baking tray, then spray the tortillas with Nonstick Cooking Spray (to taste) or brush both sides of the 6-Inch Corn Tortilla (6) with oil.
Step 6
Bake in the same oven for 10 minutes, flipping them halfway through. Once crisp, remove from oven to cool down.
Step 7
While the chickpeas finish baking, gently combine Cottage Cheese (1/2 cup), Crushed Red Pepper Flakes (1 teaspoon), and Dried Oregano (1 teaspoon) in a mixing bowl.
Step 8
Build the tostadas with a layer of spiced cottage cheese and top with the roasted chickpeas. Garnish with Fresh Cilantro Leaf (10 gram) and serve immediately.
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