As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian. Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.
I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?). I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.
These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything. It's favorite weeknight meal to date that's quick & perfect for busy days.
CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan
Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff. I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!). Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.
- 2 tablespoon olive oil
- 2 garlic cloves, minced
- 1 spring or red onion, roughly chopped
- 1 jalapeno, minced
- 2 ears of corn, sliced off the cob
- 2 cups cooked chickpeas
- 1 lime, juiced
- 1 teaspoon tamari
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1 cup cherry tomatoes, halved
- 1 teaspoon sea salt
- Freshly ground pepper, to taste
- Shredded red cabbage, to top (opt.)
- Hot sauce, to serve
- Limes, to serve
Avocado Cilantro Pesto:
- 1/2 avocado
- 1 large bunch of cilantro, stems and leaves
- 2 limes, juiced
- 1/4 cup walnuts
- 2 garlic cloves, roughly chopped
- 2 jalapeños, roughly chopped
- 1 teaspoon sea salt
- 1-2 tablespoons honey, to taste
- 2 tablespoons olive oil
- Splash of water
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes. Then, add corn, chickpeas, tamari, lime, spices and seasoning. Stir well to combine and cook over medium heat for 5-7 minutes. Remove from heat. Stir in cherry tomatoes.
Add tortillas in a single layer, straight on to the baking sheet. Bake for 10-12 minutes or until crisp (hard) and browned. Set aside to cool.
In the meantime, make avocado cilantro sauce: Add all items to a blender and blend until smooth, adding extra water as needed to blend.
To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime. Continue with remaining tortillas. Serve immediately!