Roasted Chickpea Tostadas #TripleSBites

 Love the Products used in the post?

>>Don’t forget to enter the GIVEAWAY!!<<

It’s Day 5 of #TripleSBites!

Today’s TripleSBites recipe is Spicy and vegetarian!

It starts off with some amazing roasted chickpeas (also a fantastic snack or appetizer) that have been seasoned with RED Rub from the VooDoo Chef and a dash of Sweet Hot Sauce from Pirate Jonny’s.

Then they’re loaded up on a cheese smothered crispy tortilla and topped off with my signature 5 Minute Gucamole and some amazing Salsa de Casa, courtesy of Mekenita!

It’s a spicy, delicious way to spend your Valentine’s!

Roasted Chickpea Tostadas

RED Roasted Chickpeas

3 cups chickpeas 

1 tbsp Acala Farms Fresh Cilantro Cottonseed Oil

½ - 1 tbsp VooDoo Chef RED Spice Rub

2-3 dashes Pirate Jonny’s Syrena’s Seduction Sweet Hot Sauce

½ tsp Gourmet Garden Lightly Dried Cilantro

5 Minute Guacamole

1 ripe avocado

1-2 tbsp Mekenita Salsa de Casa

¼ tsp Gourmet Garden Garlic Paste

Tostadas

4 (6-inch) flour tortillas 

1 cup shredded Monterey jack cheese

1 cup RED Roasted Chickpeas

5 Minute Guacamole

Mekenita Salsa de Casa

Shredded lettuce

To make the chickpeas:

Make sure they are completely dried of moisture on the outside (if using canned drain, rinse, and dry.)

Place in a bowl and lightly toss in the cottonseed oil.  Spread in a single layer on a rimmed baking sheet, and bake in a 350 degree F oven for 15 minutes.  Lightly shake the pan and bake for another 15 minutes.  Shake again.  If the chickpeas rattle slightly, they are finished baking, if not, bake for 5 minute increments until they are done.

Once the chickpeas are baked, transfer immediately to a heat safe bowl and toss with the RED Rub, Syrena’s Seduction Sauce, and cilantro until the chickpeas are evenly covered.  Set aside.  You may use them immediately or cool and cover to use in a day or two.

Meanwhile, make the guacamole:

Scoop the avocado out of its shell and remove the pit.  Lightly mash in a bowl.  Add the Salsa de Casa and garlic paste and mash until combined.

To make the tostadas:

Heat a dry skillet over medium heat.  Place a tortilla (two if they fit) flat on the pan.  Top with ¼ cup cheese and ¼ cup RED Roasted Chickpeas and cook until the cheese is melted and the bottom of the tortillas is toasted (for a crunchier tostada, toast the bottom first, then flip and top with cheese and chickpeas.)

Remove the tostadas from the pan.  Top with shredded lettuce, 5 minute guacamole and additional Salsa de Casa.

*Disclosure: I received product to sample from the sponsor above.  All thoughts and opinions are my own. This post also contains affiliate links.

I'm having trouble with the linky this morning, so for more of today's TripleSBites Recipes, please see the round up at Culinary Adventures with Camilla!