Chickpea Tostados

We call these our little flavors bomb appetizers because they are small and mighty! We love chickpeas in every way possible, especially Chickpea Tostadas. Once we can all go back to partying together, these make the perfect summer dinner party dish!

This recipe is quite simple and the chickpea filling can be made ahead of time, which makes your life easy! The longer the chickpea mixture sits, the more the flavors come together. Our Something to Taco ‘Bout spice blend adds body and elevates the flavors of the fresh herbs, jalapeños, and green fresh radishes. Check out the recipe below and give it a try!


Makes 6 servings

  • 6
    small corn tostada tacos (you can bake regular tortillas in the oven at 400 F° for 10 minutes to get them crisp)
  • 2
    15 oz. cans chickpeas, drained
  • 1
    green onion, thinly sliced
  • 2
    small radishes, diced
  • ½
    jalapeño pepper, seed removed and diced
  • 2 tsp
  • 1
    cup red cabbage, shredded
  • ½  tsp
    sea salt + more to taste
  •  cup
    fresh lime Juice
  • 6
    small curly lettuce leaves


  1. Add the chickpeas to a large bowl and add all the ingredients except the shredded cabbage. Stir and combine well. If you have time, let it rest in the fridge for 20 minutes or more to allow the flavors to come together.
  2. Build the tostadas by laying one lettuce leaf on each tostada. Top with the chickpea mixture and sprinkle the shredded cabbage on top. Enjoy!
Samantha Binkley