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 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.
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 Tortillas (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 tsp)
, and
Dried Oregano (1 tsp)
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 Leaves (1/3 cup)
and serve immediately.
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